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Cheryl
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Cheryl's Discussions

Tastestopping
1 Reply

Started this discussion. Last reply by Jill McKeever Apr 17, 2010.

Ingredient Question on a Red Curry
9 Replies

Started this discussion. Last reply by Pooja Nov 5, 2008.

Manicotti or Canneloni
1 Reply

Started this discussion. Last reply by Mrs.W Jun 11, 2008.

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Peach Cobbler




I had been feeling yucky for the past several days along with craving something sweet, so I took a peek thru my old beaten up Recipe Box and found several recipes for Cobblers! This recipe is one of the many ones I was given during my tenure at Teasley Learning Center as a Pre-School Teacher!

I gave both recipe cards to my husband and he was kind enough to make me a fabulous Cobbler!

Peach Mixture

2 15 oz cans Lite Peaches, drained, reserve 1/4 cup liquid
1 tsp Cinnamon
1 tsp Vanilla
1/4 cup brown sugar
1 tbl lemon juice
1 tsp corn starch

Topping

1 cup flour
1/2 cup light brown sugar
1 tsp baking powder
3/4 stick butter, cut into small pieces
1/2 cup Rolled Oats
1/4 cup Boiling leftover peach liquid

Mix the Peach ingredients in a bowl and pour into a 9X9 Casserole, bake at 375 for 20 minutes
remove and set aside.

In the meantime using a pastry cutter or your hands or forks, mix the topping mixture together until it looks somewhat like cookie dough. Remove the Peach mixture from the oven and optionally dust the mixture with brown sugar.

Using your hands place the topping on in dollops and get as much of the mixture spread over the entire peach dish as possible.




Bake an additional 20 to 25 minutes still at 375 degrees, remove and let cool, top with Ice Cream or Whipped Topping

Strawberry and Blueberry Pancakes



If you have been here awhile you know that we are breakfast fiends! On the weekends we make a big breakfast on both Saturday and Sunday, by we I mean my Husband, he is the King of Breakfast.

I make him a nice hot breakfast Monday thru Friday and he makes me whatever I want on the weekends. I am so lucky as he can cook anything from Souffle's to German Pancakes and everything in between!

Today we are having Strawberry and Blueberry Pancakes, with home made Blueberry Compote, YUM. Spring is on the way!

2 cups all-purpose flour
1 cup cubed strawberries
1/2 to 1 cup blueberries
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Blueberry Compote
1 cup blueberries
1 tsp Arrowroot
2 tbl honey
1 tsp lemon juice
1/2 tsp vanilla

Mix together everything except the arrow root, bring to a slow simmer for 5 minutes, add the arrow root and simmer for another 5 minutes till thickened.

Directions

Heat griddle to 375 degrees

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter and strawberries, whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees and put a plate in the oven (you can hold your pancakes for quite some time in the oven). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, add your blueberries and flip over (we like them on the finished pancake instead of inside)

Cook until golden on bottom, about 1 minute and flip.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with fresh Strawberries and Blueberry Compote.

Beef and Cheese Crescents


This is another great recipe from my days as a Pre-School Teacher. It is quick, easy and frankly quite delicious. My husband had never had it before, and he was a huge fan.

If you happen to have leftover cooked ground beef, as I did, it makes it even faster to make!

1 1/2 ground beef
3/4 cup barbecue sauce (or less), we like a brand called Show Me, it is smoky and delicious
Sliced Cheddar Cheese
2 - 8oz cans of Pillsbury Crescent Dinner Rolls (the new larger ones work especially well)
salt and pepper to taste
1 beaten egg

Heat oven to 350 degrees

Brown beef and onions, adding in salt and pepper to taste, drain and stir in sauce

Unroll Crescent rolls into 4 long rectangles on ungreased cookie sheets, overlapping long sides firmly

Press perforations and edges to seal pat to form a rectangle

Spread meat mixture lengthwise in a wide strip down the center of the dough

Top with sliced cheese, add the top and pinch edges to seal

Brush on beaten egg and bake for 20-25 minutes till golden brown

They may not be pretty, but they sure taste good!

Gluten Free Chicken and Vegetable Soup with Pasta



My Mom was diagnosed with Celliacs disease about 5 years ago, if she eats or even touches anything that contains Wheat, Rye or Barley, she can become ill for days.  You would not believe how many foods contain Wheat, from Salad Dressing to canned Tomato Soup.  It is pretty hard to navigate cooking and eating out with Celliacs.  I like to make her life a bit easier and cook for her when I can.

Hubby cooked a gorgeous Rosemary and Lemon Chicken for Sunday dinner, so I made Chicken Stock from scratch using my new favorite method, a crock pot, see the recipe for that here.  Prior to placing the chicken in the Crock Pot, debone it and save the chicken for the soup.

In order to make the soup safe, I purchased Gluten Free Pasta, the brand we like most is Tinkyada, Pasta Joy, it does not get mushy and tastes most like regular Pasta, for my soup I used Spirals.

8 - 10 cups of homemade chicken broth
5 carrots, peeled and sliced
1/2 sweet onion diced into small chunks
5 celery stalks
Tinkyada Pasta Joy (your choice of type)
Chicken that you boned, chopped
6 crimini mushrooms, stem removed and sliced
1/2 bunch of Chard Greens, leaves removed leave the middle stalk or vein, chop the leaves
lots of fresh cracked black pepper
large dash of Poultry seasoning and dried Basil
salt to taste

Place your Chicken Stock into a large Soup Pot or any large cooking vessel bring to a low boil, add your carrots first, they take the longest to cook, let simmer for 10 minutes

Add plenty of fresh cracked black pepper, the Poultry seasoning and dried Basil along with salt if needed

Add your sliced celery and onion, cook for 5 more minutes then add everything else, cook for approximately 20 minutes till your veggies are fork tender.

*while your soup is simmering, cook your pasta according to the package directions, rinse and drain well

Place your cooked pasta into your serving bowl and ladle soup on top (keep the leftover soup and pasta separate or the pasta will get bloated and unappetizing)

Roasted Sweet Potato Wedges with Smoked Chili Cream

My husband was making me his famous Spicy Chicken Leg's for dinner and I had two Yams that had been sitting around.  Hubby found this recipe and made it his own.  The slightly crisp Sweet Potato Wedges with the spicy Smoked Chili Cream were out of this world good.   So easy and delicious and good for you, especially with Fat Free Sour Cream.

One note, due to the consistency of the sour cream you really have to whip it to get it the correct consistency.  This photo does not do it justice, it tasted great, the pairing of the sauce and the potato was perfect.


  • 1/3 cup sour cream (I used Fat Free Sour Cream)    
  • 3 tablespoons finely chopped green onion tops (dark green parts), divided
  • teaspoons chipotle hot pepper sauce
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Garlic Salt
  • 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
 
  • Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, Cayenne, Garlic Salt and lime juice in small bowl. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper
  • Place potato wedges on large platter. Drizzle smoked Chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.
 
 


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Cheryl posted a photo

Chicken and Vegetable Soup with Pasta

My Mom was diagnosed with Celliacs disease about 5 years ago, if she eats or even touches anything that contains Wheat, Rye or Barley, she can become ill for days. You would not believe how many foods contain Wheat, from Salad Dressing to canned…
Mar 26
Cheryl posted a photo

Turkey, Vegetable and White Bean Soup

I love making soup in the Fall and Winter and I have a Mom who has Celiacs so Gluten Free is a must, which this soup is!
Mar 5
Cheryl posted a blog post

Turkey Broth

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put them into the water along with the…See More
Feb 26
Cheryl posted a photo

Fresher and Better Hot and Sour Soup

Let me just say this is the best Hot and Sour I have made so far, it is fresher and better. The flavors are bright and pungent and the texture is amazing
Feb 20
Cheryl posted a photo
Nov 14, 2013
Cheryl posted a photo
Dec 6, 2010
Cheryl posted a photo
Sep 28, 2010
Cheryl posted a photo
Sep 21, 2010

Profile Information

About Me:
I am a stay at home dog mom who loves to cook. My next door neighbor and stay at home kid mom started a blog and I thought it was cool, so I did as well. My husband and I both are really enjoying it. I cook ALOT!
My favorite foods are:
Anything with cheese, a good steak, goat cheese, ice cold milk, did I say cheese?
My favorite chefs/cooks are:
Tyler Florence, Paula Deen, however Bobby Flay is my favorite currently, my love comes and goes for all of them!
Do you have a food related website?
Yes
My website:
http://cookingdunkinstyle.blogspot.com/

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Cheryl's Blog

Turkey Broth

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put…

Continue

Posted on February 26, 2014 at 3:41pm

Enter to win my SPAM Trivet

You are welcome to enter my giveaway to win a SPAM trivet, come on over!

Posted on July 20, 2010 at 2:10pm

Malted Milk Ball Cookies

These are the absolute BEST cookie I have ever eaten, seriously try them!

Posted on April 15, 2009 at 9:37am

Buttermilk Biscuits

I finally, after years of trying was able to successfully make biscuits, HURRAY!

Posted on April 10, 2009 at 8:42am

The Best Pecan Pie you will ever lay your lips on, Trust me!

Pecan pie is one of my absolute favorite pies, however the store bought ones with the layer of brown goo and few pecans is not my idea of a Pecan Pie. I like a solid layer of pecans (toasted please) and have a special ingredient which takes it over the top! I made two, one for Thanksgiving and one for me!



Everyone who tasted this pie said it was the BEST Pecan Pie they ever tasted! and I am sharing the recipe with you!





This recipe makes one pie

1 frozen Deep… Continue

Posted on December 12, 2008 at 9:34am — 2 Comments

Comment Wall (17 comments)

At 8:54am on April 20, 2008, Roma gourmet said…
Welcome Cheryl!
Do you love Italian cuisine?
If you like it, please check out my website:
Roma gourmet
with Italian recipes and nice dish photos
and let me know if you like it!
Have a great day
Roma gourmet

At 11:47am on April 21, 2008, Jill McKeever said…
Welcome Cheryl!

You're doing a good job on your blog - keep up the good work!
I'm so glad you joined us. Be sure to head over to the Forum and Introduce yourself to the rest of the community. We have a cool group of folks here. Please make yourself comfortable, mix & mingle and have fun!

If you have any questions about the site or community, contact me.
At 3:46pm on April 28, 2008, Charles McKeever said…
Welcome Cheryl. I'm the main technical guy here at Great Cooks Community. Please make yourself at home and let me know if you need anything. Jill and I are glad you're a part of the community.
At 4:09pm on April 28, 2008, Cheryl said…
Thank you so much, I have not had much time yet to check it out, but this week I shall!
At 12:57pm on May 14, 2008, Pam said…
Hi Cheryl,

Thanks for introducing me to Great Cooks. I am off to the library & for a walk at the reserve with the kids... It's so warm outside!
At 3:37pm on May 14, 2008, Crystal said…
Hi Cheryl!
You've got some great looking recipes on your blog. We are having our annual Memorial Day/Crystal's birthday party next weekend, and we always have a big cookout. My sweetie is like yours - Master Of The Grill. ;-) I'm going to show him your hubby's recipe for chicken legs, so we can try it out!
At 11:39am on May 31, 2008, Clive Berkman said…
Thank you so much....I am still learning and its been 30 years
At 1:38pm on June 1, 2008, Hetal said…
Hi Cheryl...welcome.Visited your blog,you have a wonderful blog,left as comment there.
At 1:56pm on June 1, 2008, Hetal said…
I have marshmallows at home,will definitely try this recipe..:)
At 6:23pm on June 5, 2008, Hetal said…
Hi Cheryl.....hey we both have the same page.he...he!!

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