Blackberry Cobbler

  We have a great big Blackberry Patch on our property, but doggone it, if it hasn’t been sooo hot the past 2 summers, that they have dried before they fully came on. 😦  

  I barely got enough for 1 cobbler this year.  Actually, it wasn’t quite 6 cups, so I had to hide some Blueberries in there, but you couldn’t tell.

  This recipe is from Pioneer Woman, and was one of the first ones we tried of hers.  It’s a keeper and we make one every summer!

Blackberry Cobbler

from Pioneer Woman

Blackberry Cobbler

  • 6 cups Fresh Or Frozen Blackberries
  • 1/2 cup Plus 4 Tablespoons Sugar
  • 1 Tablespoon Lemon Juice
  • 1/2 whole Zest Of Lemon
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1/4 cup Crisco (vegetable Shortening)
  • 4 Tablespoons Butter
  • 1 whole Egg
  • 1/2 cup Milk
Preparation Instructions

Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.

In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over sticky.

Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.

Serve with vanilla ice cream.

Summer traditions taste GOOOOD!


Toffee Bars

  This Toffee Bar recipe is from my friend, Mrs. Baker of The Better Baker.   She says “I’m a good cook, but I’m a better baker.”   From the looks of her recipes, she is both a great cook AND baker, but who am I to argue with such a cute blog name! 🙂

  The thing that appealed to me about these bars, was the few ingredients AND…..I had each of them on hand! The clouds parted, the angels sang the hallelujah chorus, and I KNEW it was meant to be! 

  Toffee Bars



  • 1 cup Butter, Softened
  • 1 cup Brown Sugar, Packed
  • 1 teaspoon Vanilla
  • 2-½ cups All-purpose Flour
  • ½ cups Chocolate Chips
  • ½ cups Chopped Nuts

  Preheat oven to 350*. Grease a 9×13 glass casserole dish.
In a large bowl, beat butter, brown sugar and vanilla. Blend in flour, then add chocolate chips and nuts.
Spread mixture into the pan and bake for 20 minutes, or until golden brown. Do not overbake. Cool to room temperature and then cut into bars.


   These delicious bars remind me of a shortbread cookie.

Dig in! Dale says you need a cold glass of milk with them!


Banana Split Brownie Pie

  Do I have a treat for you today!  But you already knew that didn’t you, I mean with a title like “Banana Split Brownie Pie” how could a post like this go wrong? 

  Think Banana cheesecake baked on top of a coffee brownie in a waffle cone crust….top with cool whip, fresh strawberries and chocolate drizzles for a delicious dessert. YUM!

Banana Split Brownie Pie

(click to be taken to “Inside Bru Crew Life”’s recipe box)

Banana Split Brownie Pie (3)



  • 2 cups Crushed Waffle Cones
  • 6 Tablespoons Butter, Melted
  • 1 box (about 18 Oz. Size) Brownie Mix
  • ¼ cups Oil
  • 1 whole Egg
  • 2 Tablespoons Water
  • 1 Tablespoon Instant Coffee Granules
  • 1 package (8 Oz. Size) Cream Cheese
  • ¼ cups Sugar
  • 1 teaspoon Vanilla
  • 2 Tablespoons Flour
  • 1 whole Egg
  • 1 whole Banana, Smashed
  • 4 cups Fresh Strawberries, Halved
  • ¼ cups Hot Fudge Topping, Warmed
  • Cool whip

Preparation Instructions

For the crust, crush the waffle cones and combine with the melted butter. Press into a 9-inch pie pan.

In a large bowl, combine all the brownie ingredients and stir until mixed. Spoon into the crust carefully. Bake at 350ºF for 30 minutes.

While the brownie is baking, prepare the cheesecake. Beat the cream cheese, sugar, vanilla, flour, and egg until creamy. Stir in the banana. Spread on top of the baked brownie very carefully. Bake another 20 minutes. Let cool on a wire rack. Refrigerate until serving time.

Before serving, place halved strawberries on top of the pie. Heat the hot fudge for 30 seconds and drizzle over strawberries. Refrigerate leftovers.

Banana Split Brownie Pie (2)

A big thanks to Jocelyn from Inside Bru Crew Life for letting me share another of her AMAZING dessert recipes!


Gooey S’Mores Cake

  If you haven’t figured it out yet, S’Mores are one {of many!} of my food weaknesses.

  I have made I Want S’More Bars:

Fluffy S’mores Cake


And just plain ol’ S’mores over the open fire.


I guess I just can’t resist a good S’Mores Recipe, because now I have another one to share with you.  It’s got this great sticky, shiny marshmallow-esque frosting that you smear all over it! 

Gooey S’Mores Cake

{click title for easy printable}




  • ½ cups Shortening
  • ¼ cups Softened Butter
  • 1 cup Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 3 tsp. baking powder
  • 2-¾ cups Graham Cracker Crumbs
  • 12 ounces, fluid Evaporated Milk


  • 4 whole Egg Whites
  • 1 cup Sugar
  • ½ teaspoons Cream Of Tartar
  • 1-½ teaspoon Vanilla Extract
  • ½ cups Chocolate Chips
  • Marshmallows, Graham Cracker Crumbs & Hershey Bars For Garnish

Spray and flour 2 – 9 inch pans, set aside. In a large bowl, cream together the sugar, butter, and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add cracker crumbs and baking powder, alternating with the entire can of milk, continually beating mixture.
Divide between 2 pans and bake at 350* for 18-22 minutes or until done. Cool for 10 minutes before removing from pan to cool.
For the frosting:
In a large saucepan, combine egg whites, sugar and cream of tartar. Heat over low heat. Using an immersion or hand blender, beat on low until frosting reaches 160* or is steaming but not boiling yet. (about 8-10 minutes) Pour into a large bowl, add vanilla and beat on high until stiff peaks form. (5-7 minutes)
Place 1st cake on cake plate and smear 2/3 cup frosting over the top of it. Sprinkle with chocolate chips before topping with 2nd cake. Use the remaining frosting to cover top and sides of both cakes.
Garnish as you desire with marshmallows, graham cracker crumbs and Hershey bars.

Dig in!