Peach Cobbler Smoothie

I'm dying for peach cobbler...

But I don't have time to make it.  My work schedule is keeping from this wonderful dessert.  I have such a craving for it...what to do?

Let's make a smoothie!

My Peach Cobbler Smoothie will take care of my cravings right away!  Plus it is quicker to make!

I made this smoothie and took to work with me in one of my favorite travel containers.  I think I've showed they containers before.  They are actually glasses, called "working glasses".  Perfect for everyday drinkware and the best part is they come with a lid that allows you to take them with you, filled with your favorite drink, or pasta salad, fruit, potato salad, or even a dessert.  What ever you can imagine!  I know I get excited about these container, but they truly are handy.

Back to the smoothie.  This smoothie has all the flavors of peach cobbler, so I'm sure if you love the dessert you will love my smoothie.  It even has a secret ingredient...I'm not telling what it is...oh, okay you can find out by reading the recipe.  It just puts it over the edge a bit and given it that cobbler taste!

Give it a whirl in your blender, it's fast and easy to make.  A great treat for you kids as well.  The best part is since it's summer, peaches are delishhh right now!   So use some fresh peaches, and leave the skin on so you get some extra fiber and nutrients!  It's good for you.  (If you can't find fresh peaches, frozen will work just as well.)

Enjoy some summer peach cobbler in a smoothie!

Peach Cobbler Smoothie

Serves 2

1 6 oz container lite vanilla yogurt

½ banana

¼ t cinnamon

1 peach, cut into chunks

¼ c milk

5 vanilla wafers

1 c ice cubes

Place all ingredients in a blender and blend on high until smooth.  Pour in 2 glasses and serve.

Shared with:  Weekend Potluck

Chicken and Broccoli Cobbler

Remember the other day I posted a recipe for Homemade Croutons?

Well here is an excellent way to use them!  My Chicken and Broccoli Cobbler is comfort food at it's best.  I came across this recipe in an old Southern Living magazine.  It's easy to make and good for you.  It calls for leftover chicken, which is what I used, but turkey or rotisserie chicken would work just as well.  The best part?  The sourdough croutons are the crowning glory on top of the cobbler!  I told you that sourdough croutons were my favorite...and these, boy oh boy!  Something else!


To make this even easier, grab some broccoli florets from the salad bar, or bagged in the produce section.  They work well, and there's no need to cook them as they cook to a crisp-tender in the dish.  I made individual cobblers but you can certainly make one large one.  It's all good, but I thought the individual ones were just cute!


Here's the link for the Homemade Croutons.  Make sure to try different variations.  They are yummy!


Kitchen Tip:  Use your frozen bread cubes to make the croutons.  Half the work is done and you don't have to plan for stale bread!


This dish lends itself to different variations as well.  You can change up the vegetables to create different flavors.  Try mushrooms, cauliflower, green beans, bell peppers, zucchini, summer squash, or eggplant.  Just use your favorite combinations!


Here are some step by step pics to help you along.

 

 

 

NOTE:  Make sure to come back for Southern Sundays, which returns this Sunday, June 3rd.  Hope you will all link up some great recipes.  I can't wait to see what you bring!

Chicken and Broccoli Cobbler

serves 4

1/4 cup butter, melted
5 ounces cubed sourdough bread (3 cups)
1/2 cup refrigerated grated Parmesan cheese
3 cups small broccoli florets
3 cups chopped cooked chicken
1/2 cup drained chopped roasted red bell pepper
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup sour cream
2 tablespoons dry sherry

Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.

Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual baking dishes; top with bread cubes.

Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.

adapted from Southern Living Magazine

Family Recipe Spotlight: Sue's Deep Dish Georgia Peach Cobbler

It's been quite a week around here, but I'm off to visit my family for a couple of days!!

I wanted to give you a taste of the south before I leave.  So today's post will be a Family Recipe Spotlight!

This dish comes all the way from the quaint town of Franklin, TN...just south of Nashville.  Talk about the south ya'll. 

What's better than Peach Cobbler??......how about Deep Dish Georgia Peach Cobbler!

Her inspiration came from our darling Aunt Charlotte who loved to make peach cobbler. Memories of eating her warm cobbler fill our hearts!
My sister, Sue is a wonderful cook.  One of those that just makes recipes up and they come out fantastic!  (Don't you just hate that!!!)  What a gift...and she was kind enough to share this tasty recipe with me, to give to you....so special!!


Let's make Deep Dish Georgia Peach Cobbler.

First you make your dough.  Mixing flour, butter, and salt until it looks like peas.  Adding your water to form the dough in to a ball. Divide the dough in two sections, one for the top and one for the bottom.  Rolling them out.  Place the bottom in your baking dish crimping the edges to make it look pretty!

Next, peel your peaches and cut into 1/2" thick slices placing in a large bowl.  Look at these wonderful peaches!! OMG!

Blend together brown sugar, granulated sugar, cinnamon, salt. Folding over gently in the bowl and adding the cornstarch.

Spoon the peach mixture into the deep dish pie crust. Dot with butter (about 1 tbsp on top of peach mixture. 

Next, roll out the dough for the top.  Carefully place it over the top trimming the edges.  Create a decorative trim around the sides.  Cut some slits in the dough for the steam. Brush the crust with the beaten egg, then sprinkle the top with the raw sugar.

Bake at 425* on lower oven rack for 15 minutes. Then reduce the oven temp. to 375* and bake for about 35-40 more minutes. Cover loosely with foil to keep from burning on the edges and bake for another 25 minutes or until juices are thick and bubbly.    Wooooweeee!

All I gotta say is that she better have saved me some!  And I'll take mine with ice cream please!!!

Now THAT'S some Peach Cobbler! Thanks Sue for another great recipe!

Sue's Deep Dish Georgia Peach Cobbler Recipe

CRUST (top & bottom)

41/4 C Flour

1 1/3 C cold Butter cubed

1 1/2 tsp Salt

3/4 C ice water

Peach Filling:
8 large ripe Georgia Peaches, peeled and sliced

1/2 C packed light brown sugar

1/3 C granulated sugar

1 tsp cinnamon

1/8 tsp. salt

1 Tbl cornstarch

1 1/2 tbsp. butter cut

1 egg beaten to brush on crust

1 1/2 tbsp raw sugar to top crust

To make the crust:

Stir in large bowl flour, butter and salt. Blend till mixture looks like peas. Slowly add water until ingredients are moistened and dough begins to form a ball adding more ice water if needed.

Divide tough into two sections for top and bottom. Roll out each one on a floured board to about 1/4" thick. Place the first crust into the bottom of a deep baking dish 7x10. Crimp the sides of the crust to form a scallop effect on the edges. Repeat the same with the dough for the top, crimping the edges.

Peach filling:

Preheat oven to 425*.  Peel peaches and cut into 1/2" thick slices placing in a large bowl. 

Blend together brown sugar, granulated sugar, cinnamon, salt. Folding over gently in bowl and adding the corn starch.

Spoon the peach mixture into the deep dish pie crust. Dot with butter (about 1 tbsp on top of peach mixture.

Carefully place second pie crust over the top using the rolling pin. Cut off excess dough around the edges and form the decorative edge of the crust.

Cut 3-5 slits on the top crust so that steam can escape. Brush the crust with the beaten egg, then sprinkle the top with the raw sugar.

Place on a cookie sheet or jelly roll pan into pre-heated oven.  Bake at 425* on lower oven rack for 15 minutes. Then reduce the oven temp. to 375* and bake for about 35-40 more minutes. Cover loosely with foil to keep from burning on the edges and bake for another 25 minutes or until juices are thick and bubbly.

Place on rack to cool.

Enjoy it warm with ice-cream!