Foodie Christmas Gifts {Week 2}

  Welcome back my friend Bekki with another terrific treat for your holiday season!

For many of us, we’re starting to settle into cooler weather; and for others just darn right cold. Bringing out the hoodies, extra blankets and just need more stuff around that’s warming. This is always the time of year my mother would go all out and have warm cinnamon rolls after church on Sundays, or delicious breads for after dinner family movie nights. Or even more often have baked goods for anyone who stopped by to visit over the holiday season. That’s where these little mini bundt cakes come in. Raspberry Extra Chip muffins are on the menu today. The white chocolate chips give that gooey center, and the mini chocolate chips balance the raspberry to give a smooth, deep and oh so wonderful flavor everyone will love.Enjoy them with your family, or share with neighbors, co-workers, the mailman..the list is endless!

 

 

Raspberry Extra Chip Muffins

 2 boxes Jiffy Raspberry Muffin Mix

2 Eggs

¼ c. Half and Half

1 5.3 oz oikos vanilla yogurt

¼ c. mini dark Chocolate chips

¼ c. White Chocolate Chips

 

 

Preheat oven to 400 degrees and spray mini bundt pans with non stick cooking spray, then set aside. In a large bowl add muffin mix, eggs, half and half, and yogurt then mix to thoroughly combine. Fold in all chips and fill pans ½ full. Bake 18-23 minutes or until toothpick tested in the center comes out clean.

 

Whether you piles them up on your favorite plate on your counter for guests, or your favorite teacher they’re sure to be a new family favorite. Enjoy! 

 

 

Soul Food Saturday

Some days you want something lighter as a snack. Whether it be after the kids get out of school or you need a snack for a party. Double or even triple this recipe to serve as much or as little as you need. This recipe came from a want for a different flavored spread and dip. I wanted something raspberry flavored and couldn't find it in the store anywhere. So I came home and tried to fill this craving. This one hit the spot, right away. Grab your favorite cracker, or fruit and share with ones you hold dear. Enjoy!

Raspberry Cream cheese Dip
1 8 oz. package cream cheese, room temperature
2 tbs. natural raspberry jam

In a bowl add cream cheese and jam. Mix until combined. 
Serve with your favorite crackers, or fruit

That's What Friends Are For

A few weeks ago my good friend told me about this treat she had a party the night before and how she "couldn't stop eating it." Well, you know with an endorsement like that, I had to know what it was, and how I could make it!

She described this amazing fruit salsa, how simple the recipe was, and how if she had just a touch less self control, she could have eaten the whole bowl herself. Well, that's all I needed to hear. The next day I was in the produce section, picking up everything I needed and by that night, I too was trying to avoid gobbling down the entire batch all by myself.

This is the perfect sweet treat for the kids, a summer cookout, a pool or lake party, or simply for snacking. So fresh, so tasty and really, actually healthy too. Just a hint of sugar, and the rest of the sweetness comes naturally from the fruit itself.

I served this with graham crackers and little man couldn't get enough. In fact, when he ran of crackers, he asked for a spoon to eat the rest. No joke! However, my friend said the batch she had was served with some cinnamon sugar chips you can find next to the tortilla chips at the store. I think those would be absolutely scrumptious too! 

I can't wait to make this again...and again...and again. Especially this summer when we go strawberry picking! Oh, I can only imagine how fresh picked berries would make it even better!

Great friends are for so many things, including yummy recipes I can then share with you!

Fruit Salsa

1 lb. strawberries, diced

2 granny smith apples, peeled and diced

2 kiwis, peeled and diced

1 ( 6 oz.) container raspberries

Juice of 1 lemon

3 heaping TBS strawberry preserves

2 TBS packed brown sugar

In a large bowl combine apples and lemon juice. Stir to combine. Let sit 2 minutes. Add strawberries, raspberries and kiwi. In a small bowl stir together preserves and brown sugar well. Pour down over fruit. Mix well. Allow to sit at room temperature 15 minutes before serving. Serve with graham crackers, cookies, etc. 

Shared on The Country Cook April 17, 2015

"Science Only Goes So Far, And Then There's God"...

I found the above quote online last week, and nothing could have been more appropriate for what was going on in our lives at the time.

As many of you already know, two weeks ago tomorrow, we had quite the scare. After four days of shortness of breath, my husband went to the ER, and was later diagnosed with multiple large pulmonary emboli in each lung. In layman's terms, his lungs had very large blood clots in them. Not exactly the news you are expecting on a Tuesday morning!

He was admitted to the hospital for 2 1/2 days for a battery of tests and observation. Many scary causes of PE have been ruled out, and for now they are thinking it might be something genetic, which we will get the results from those labs in another week or so. He was sent home on blood thinners, and since then we've been trying to get back to "normal."

I have been with this man for 17 years, and never has he scared me like this. The doctors told us they had no idea how he was able to walk into the clinic that morning. He was about 15 minutes away from full cardiac arrest; and 1/3 of all patients who present with what he had, don't last 24 hours. It was when I heard those statistics I knew without a doubt my husband is a walking miracle.

And while we are so incredibly grateful to all the doctors, nurses and hospital staff that helped to save his life, we also know there was a bigger hand in play. Even they had to admit, there was no explanation other than God's work as to why he was still with us.

So fast forward to the next Monday, and ironically enough it was his 40th birthday. That's right, we had oh so much more to celebrate this year, and I wanted to make sure it was extra special for him. It was the perfect time to make a new dessert using his favorite summer time berry, black raspberries. But after such a long week, I needed something quick and easy too! He loved every bite, and I was just thankful to have him here to cook for.

Each and every day is a gift. Be sure to tell those you love most, just how much they mean to you. And if you have a husband you love more than life, like me, hug him extra tight tonight for me!

Raspberry Crumble

2 c. red or black raspberries, fresh or frozen, if frozen, thawed

2 TBS sugar

1 tsp. cornstarch

1 1/2 tsp. water

1/2 tsp. lemon juice

1/2 c. old fashion oats

1/4 c. flour

1/4 c. brown sugar, packed

1/2 tsp. cinnamon

1/4 c. cold butter, diced

Grease a 2 quart casserole dish. Preheat oven to 375. Place berries in prepared dish. In a small bowl combine lemon juice, cornstarch, water, and sugar. Stir until smooth. Pour over berries. In a food processor, combine oats, flour, brown sugar, cinnamon and butter. Pulse until crumble mixture appears. Sprinkle over berries. Bake for 25 minutes until bubbly. 

In Lieu Of Birthday Cake

For those of you who don't know, this past Sunday was Mr. Everyday's 39th birthday. We were lucky enough to have it land on the weekend, so I was able to plan a nice dinner for him, along with his parents, (little man was at Vacation Bible School) with some summer time favorites to treat him with. And to finish it off...nope not birthday cake...something even better (to him) a new raspberry pie recipe!

To me, everyone should get to have what they want for dessert on their birthday. For some, that is cake, every single year, but for others, we like to mix it up. One year I can remember asking my mom for her Peach Custard Pie. Another...I wanted pumpkin...and my birthday is in February. She was happy to oblige, after all it was my special day. Years later she had to laugh because my son requested her to make the same thing for his birthday...pumpkin pie...and his in in September. I can't say I blame him. Mom makes a pretty darn good pumpkin pie! 

The past few years, my choice as been a giant cookie cake. I'm sure you've seen the ones. The ginormous chocolate chip cookies that are frosted...oh Mylanta...they are so yummy! But for Mr. Everyday's special day, if I can include something with words raspberry pie, I know I will score major wife points! In fact, a few years ago, I attempted my very first raspberry pie from scratch for his birthday. Yeah...I got extra smooches that day! 

This year, my mom actually saved this recipe for me from the evening paper, because she knew her favorite son- in -law (yeah, he's the only one too) would flip for it. And flip for it he did...we all did. Myself, my in-laws and Alex all thought it was incredibly tasty! I'm not a huge raspberry fan, and even I was licking the spoon. Sweet, creamy, fruity... it hits all the right notes. Plus the crust...well, it's too good for words! 

I'm so happy I am able to use my love of the kitchen to treat my special guy to something extra special on his special day! If you have a raspberry lover in your house, they will adore you forever because of this pie. And when it's your birthday, don't forget to request exactly what you want for dessert...it's your right...seriously...I think it's in the constitution! Okay, maybe not, but it should be!

Raspberry Cream Pie with Coconut Crust Adapted from Dash Insert

1 (5.3 oz.) package shortbread cookies

2/3 c. packed sweetened coconut

1 stick butter, melted

3 (6 oz.) containers fresh raspberries, divided

1 (14 oz.) can sweetened condensed milk

3 large egg yolks, beaten

2 tsp. cornstarch

4 oz. cream cheese, at room temperature

Powdered Sugar

In a food processor, pulse cookies until finely ground. Add coconut and pulse to mix. Add butter. Pulse to mix (will resemble dough). Spoon into an 8-inch pie plate. Using fingers, press in bottom and up sides to form crust. Freeze for 15 minutes.

Place a fine mesh strainer over a small sauce pan. Press 1 container of the raspberries into strainer. Using the back of a wooden spoon, press them through, "juicing" them. You need approximately 1/3 cup of juice. Discard solids. Whisk juice, egg yolks, cornstarch and condensed milk. Cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes. Remove from heat and transfer to a medium bowl. Using electric mixer, beat in cream cheese until smooth. Allow to cool 5 minutes. Poor into crust. Refrigerate at least 2 hours. Top with other 2 containers of raspberries and sprinkle with powdered sugar before serving. 

Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

It's Almost Time

Berry season is just around the corner for most of us; and for some of you, maybe it's even closer than it is for me. We usually kick off our Memorial Day weekend with strawberry picking, and then the berry love continues right on through summer. Raspberries, red and black, blueberries....oh we love our berries!

I've told you before how raspberry crazy Mr. and Little Everyday are, so during the warm months, I try really hard to find as many recipes as I can using them. But during the colder months, they aren't something I'm really on the lookout for. However, I was always taught to never look a gift horse in the mouth. See, back in February my father in law was given an obscene amount of frozen black raspberries and he generously offered to share with us. So I filled a few bags, brought them home and popped them in the freezer, knowing at some point I would find the perfect use for them.

Then all of a sudden it was Easter weekend, and we were going to be celebrating with my parents on Good Friday evening, mom making a huge meal (it was actually the "re-do" from my birthday supper she was to ill to make), and I offered to take dessert. I knew I wanted something spring inspired, maybe with berries...and that's when I remembered those beauties just hanging out in the chest freezer.

These are so incredibly pretty! The layers of berries and cream create these perfect colored bars. Oh, and not to mention they are super easy and scrumptious too. Plus, with warmer weather coming, they would make a great dessert for a hot summer day when only a frozen treat will do!

Berry season is coming, and will be here before we know it' I'm so glad I'm prepared with this great new recipe, and I hope you are too!

Frozen Raspberry Cream Bars  

Adapted from Taste of Home

2 c. crushed vanilla wafers (about 65 wafers)

1/4 c. butter, melted

2 c. frozen unsweetened black raspberries, do NOT thaw

3/4 c. sour cream

1 c. half and half

1/2 c. sugar

In a bowl, combine the wafer crumbs and butter. Grease a 8 x 8 baking dish. Press half of the crumb mixture into dish. Set remaining crumb mixture aside. Sprinkle berries over crust. In a bowl, combine sour cream and sugar; gradually stir in half-and-half until smooth, whisking to combine. Pour over berries. Sprinkle with remaining crumb mixture. Cover and freeze for 3 hours or until firm. You can allow these to sit for about 10 minutes to make for easier cutting, but I actually prefer to serve them frozen.

Shared on The Country Cook Apr. 19, 2013
Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23, 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013

Birthday Treat

As some of you know, this past weekend we celebrated Mr. Everyday's 38th birthday! It was so nice having his special day on a Saturday because I can't remember the last time he actually had his birthday as a "day off". We started celebrating Friday with a trip to Chicago with our aunt and uncle for a tour of Wrigley Field and some fun shopping. It was a great kick off to Adam's birthday weekend and so many wonderful memories were made. When Saturday came I wanted to make sure the fun continued, and of course that had to include food! Since I knew we would be celebrating on Sunday with his parents, and his mom would have a birthday cake for him, I decided to surprise him with a new version of his favorite pie on the face of this earth...raspberry! From the time we began dating, I knew one way to Adam's heart was through his stomach and raspberry pie. Last year was actually the first time in all these years I attempted to make him one, and it actually turned out pretty well for my first try. After all, it didn't even have to look the best, as long as it taste good, and he said it did! So this year, I wanted to take the filling I made for that pie and use it in a different way, and give him something new. These are very simple to make, and end up looking too cute! Plus the little something extra in the cream topping will appeal to any raspberry lover! I love my husband, and I enjoy being able to treat him whenever I can because he spoils me every day of my life!

Mini Raspberry Cream Pies
6 individual graham cracker pie shells
1 c. Cool Whip
4 TBS raspberry preserves

2/3 c. sugar

2 TBS cornstarch

1 tsp lemon juice

2 c. raspberries, fresh or frozen

1/2 c. water

In a small bowl combine Cool Whip and raspberry preserves. Set aside. In a medium sauce pan combine raspberries, sugar, cornstarch, water and lemon juice. Cook over medium heat, stirring constantly until thickened. Allow to cool. Fill each pie shell with about 1/4-1/3 c. pie filling. Top with raspberry cream and a small dollop of the raspberry filling. Chill for 2 hours before serving.

 Shared on Miz Helen's Country Cottage July 26, 2012
Shared on The Country Cook July 27, 2012
Shared on Addicted to Recipes July 29, 2012 
 

Raspberries at Very Good Recipes

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Time To Fess Up

By now, all of you know how much I value all of my fans and loyal readers. I repeatedly say how each and every one of you are like family to me. And I have always lived by the adage that family doesn't keep secrets. It's always been that way in my family, and I'm not willing to stop now. See, I've been keeping a secret from all of you and it's time for me to come clean. For the past 2 weeks I've been communicating with you, sharing with you and doing this "EMM thing" from the comfort of a lounge chair over looking the Atlantic Ocean! That's right, we have been enjoying our annual family vacay at New Smyrna Beach for 14 days, but now, alas, it's time to face reality and return home. Our vacation is always the time we use every summer to reconnect, just the 3 of us, and "recharge our batteries" if you will. Days spent by the pool and walking in the warm sands of the beach and evenings eating yummy food and soaking up every last minute of fun. And since we are so lucky to stay in our family's condo each year, I can keep right on cooking, creating new recipes and blogging like I always do. I apologize for not being up front about where I was and what I was doing, but for safety reasons we never advertise the fact we aren't home. I don't even post it on my personal Facebook page!

 This recipe came about one night when I had planned on cooking at "home", and Adam wanted a little treat for himself. See, my husband loves raw oysters. Yep, a little hot sauce, or lemon juice, and he "shoots" them just like a tequila shot! Usually he will get them at a restaurant while we are out, but this year he decided to visit one of the many seafood markets and enjoy them at home. So while he was buying his 2 dozen fresh oysters, he saw some very nice fresh shrimp and thought they would be great with the barbecued chicken I was making. And oh how they were! So fresh, and delicious. It was our fun twist on "surf and turf".

Another family vacation has gone by, and now it's back to the real world. But each year when we are looking back on all the fantastic memories we've made (including all the yummy food we are lucky enough to enjoy) we are so thankful for the time we shared, the laughs we had, and the knowledge we get to do it all over again next summer! We are truly blessed in every sense of the word!

That is one HAPPY Monkey!!

Barbecue Shrimp with Raspberry Balsamic Dipping Sauce
1 lb. 41/50 count shrimp, shell off and deveined
1 TBS Old Bay Seasoning
1/2 c. Jack Daniels barbecue sauce, or your favorite brand, plus extra for basting
2 heaping TBS prepared horseradish
1/4 -1/3 c.. raspberry balsamic vinegar

In a medium bowl combine cleaned shrimp, seasoning and barbecue sauce. Mix well. Marinate for 15-20 minutes. Preheat grill to medium. Spray grill w/ nonstick spray. Cook shrimp about 3 minutes per side until pink and opaque. While cooking, baste with extra barbecue sauce. In a small bowl, combine horseradish and vinegar until desired consistency. (I like mine a little thinner than traditional cocktail sauce)

Shared on The Country Cook July 7, 2012
Shared on Make Ahead Meals July 9, 2012

Shrimp at Very Good Recipes

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Neighborly Treat

Over the past year we have gotten to be very close friends with a family just a few doors down from us. I've told you about them before. They are the ones I made the Quick Bread & Butter Pickles for back at Christmas; and I shared her recipe for amazing Carrot Spice Cake with you too. Our families do a lot together- play baseball, trips to the park, walk the kids home from school, but what we do the most? Make treats and share! She's always bringing us some of her Chocolate Chip Cookies (or as I call them--crack!) and I've been known to share extra Coney Sauce with her, and use her kids as guinea pigs when I new treats to blog about! This time however, it wasn't either of us moms who were whipping up a yummy sweet to share. It was her oldest daughter who wanted to get into the kitchen, and then was kind enough to bring us some too. She had recently gotten a new kids cookbook from the Book Fair at school and is determined to "spend the summer baking." While this concoction wasn't baking, it was still cooking and she couldn't have been happier! And when she found out my boys are raspberry fools, she was more than excited to see what they thought. I had to let her mom know she got a resounding "YUM" and 4 thumbs up! They loved every sip, and requested I make them too...and soon. So here is my take on what she brought us. Plus if that 7 year old can make it, I'm betting lots of kids would love to get into the kitchen and try it too! A great treat to cool down with this summer, and one you can even share with friends and neighbors if you like!

Raspberry Chocolate Milkshake From Disney Princess Cupcakes and More

1 c. frozen raspberries
2/3 c. milk
1 c. vanilla ice cream
2 tsp. unsweetened cocoa powder
Chocolate syrup, if desired

In a blender, combine raspberries and milk. Add ice cream and cocoa powder and blend again until smooth. Drizzle w/ chocolate syrup if desired.

Shared on Mandy's Recipe Box June 19, 2012

Dessert at Very Good Recipes
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Purple With A Captial P {Gooseberry Patch Review and Giveaway}

Yes that's right, I am happy to be bringing yet another Gooseberry Patch cookbook. I swear, I become like a kid again each time I am lucky enough to team up those great folks! I just love reading, cooking from, and sharing their recipes and ideas. This time I was asked to review "Fresh from the Farmstand" and with the summer months coming, nothing could be more perfect to bring into my home b/c one of our favorite warm weather activities is visiting our local farmers' markets and filling our fridge w/ locally grown produce. This book has over 200 easy to make recipes encouraging the use of veggies and fruits in every meal from breakfast to dessert!

Now unfortunately none of our local stands are open yet, but as luck would have it, I have a stash in my freezer for moments just like this. The minute I saw this recipe I knew it would be one to try. See, my "boys" are raspberry fiends. They love them in whatever way they can get them. Now, I am not as big of a fan as they are, but if I take the time to bake something, you can bet I'm going to eat it! However,  when I saw the word "custard" in this recipe it totally intrigued me. I am a custard lover. I love peach custard pie, rhubarb custard and of course sugar cream, b/c it's nothing but custard! So I figured the boys could get their berry fix, me my custard one and a happy family we would have. Now I will admit, while baking I thought this pie would never set. I was convinced I had messed up big time using frozen (thawed) berries. But by golly, it finally did, and I was breathing a sigh of relief. I have never seen a pie this color of purple before, and on top of being absolutely delicious, it is gorgeous! If you would like to get a copy of this cookbook for yourself and try this recipe and so many more, scroll down and enter to win!

Raspberry Custard Pie

1 1/2-2 c. raspberries (if using frozen, thawed and well drained)
1 c. sugar
1 c. sour cream
2 eggs, beaten
1 TBS flour
1 tsp salt
1 9-inch pie shell, unbaked (if frozen, follow directions for thawing)

Preheat oven to 350. In a large bowl, combine eggs and sour cream. Mix well. In another bowl place raspberries. Sprinkle w/ sugar, flour and salt. Toss gently to coat. Add to egg mixture and mix well. Pour into crust and bake 45 minutes or until set. Let cool completely on a wire rack before slicing.
*NOTE* I baked mine on a cookie sheet for accidental spills. It also took 1 hour to bake. I kept mine in the fridge.

Recipe Submitted by Sarah Swanson~ Noblesville, IN and found on page 206

Shared on The Country Cook Apr. 13, 2012
Shared on Make Ahead Meals Apr. 16, 2012

    Now for the Giveaway!!

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday, April 30, 2012 12am EST

One Lucky Winner Will Receive
(1) Fresh from the Farmstand Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite pie!

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3.Leave a comment on Gooseberry's blog. Then come back here and leave a comment telling me you've done so.

4. Join the Gooseberry Patch Circle of Friends email club. Leave a comment here when you have.

5. Follow EMM through GFC, Linky Followers, or Networked Blogs. Homepage, left hand side. Leave a comment when you have.

6. Follow EMM on Twitter. Leave a comment when you are.

7. Follow me on Pinterest and leave a comment.

That makes up to 8 entries per person!!!

Good Luck!

GIVEAWAY HAS ENDED

For My Boys

We all have to compromise in life. I will admit, this is something I'm not the best at, but I do try!! When it comes to food in our house I really attempt to make different things to appeal to all of us. Now this is pretty easy since all 3 of us are NOT picky eaters. Yes we all have likes and dislikes, and of course our favorites, but for the most part we'll pretty much eat anything :) But if I want a 100% guarantee to put a smile on Adam and Alex's faces.....I make sure the dish includes raspberries. They LOVE them. Red, black, fresh, frozen, pie, cobbler, syrup, jam....all of them are on the top of their favorite list. And this is where the compromise part comes in. Of all the fruits in the world, raspberries are not one of mine. I like them, they are good to eat in certain things, but that's good for me. I would much rather have a strawberry or blueberry. One of the reasons?? Those tiny seeds!! They get caught in my teeth and annoy me, what can I say?! So when I saw this in a Jiffy cook book (the baking mix, not the peanut butter) I knew my boys would flip over them. This was another cook book we came across that once belonged to Great Aunt Esther; and that made it only more appropriate b/c when Adam used to visit her, she was sure to be stocked up on raspberry jam and sherbet just for him! They are super easy, and w/ the crumb topping, even I enjoyed them :) Compromise is easy when it's for someone you love.....and even easier when it's served w/ whipped cream on top :)

Raspberry Bars

5 TBS butter or margarine, softened
1 box Jiffy Raspberry Muffin Mix
1/4 c. rolled oats
1/4 c. chopped pecans
1/2 c. raspberry jam or preserves

Preheat oven to 350. Grease an 8" square pan. (I use cooking spray w/ flour). Combine first 4 ingredients. Mix w/ fork until crumbly. Set aside 1/4 cup of crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Spread jam/preserves on top to within 1/2" from the edge of pan. Sprinkle reserved crumb mixture over filling. Bake 24-28 minutes (mine took about 30) or until lightly browned. Cool completely and cut into bars. Serve w/ whipped cream if desired.

Shared on It's A Keeper Sept. 8, 2011
Shared on Around My Family Table Sept. 8, 2011
Shared on Something Swanky Sept. 8, 2011
Shared on Simply Sweet Home Sept. 9, 2011
Shared on Mangoes & Chutney Sept. 9, 2011
Shared on Sweet as Sugar Cookies Sept. 10, 2011
Shared on The Saturday Evening Pot Sept. 12, 2011
Shared on Make Ahead Meals Sept. 12, 2011
Shared on Sweetology Sept. 13, 2011
Shared on Home Savvy A to Z Sept. 13, 2011

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Easy As Pie...Or Cobbler

Adam LOVES raspberries, but his absolute favorite are black raspberries. So yesterday when he had the chance to bring home 10 lbs. of freshly picked ones, he was like a kid in a candy store:-) I froze 2 1/2 bags, put some in the fridge for him and Alex to snack on, and still had bowl full left. So I went looking for an easy dessert that I could make for a treat after supper. While looking on the internet, I came across this on one of my favorite recipe sites, cooks.com and it was indeed SUPER easy, and turned out to be absolutely delicious. I served it w/ vanilla ice cream, but whipped cream would have been just as good. I know he will want me to bake it again.....good thing I have those bags of berries in the freezer!

Easy Raspberry Cobbler

1/2 cup butter- melted

3/4 cup milk

1 1/2 cup sugar

1 cup flour

1 1/2 tsp baking powder

2 cups black or red raspberries, fresh or frozen, if frozen- thawed

Pour the melted butter into the bottom of a 11X7 baking dish. Mix together the milk, 1 cup sugar, flour and baking powder. Pour this mixture over the butter. DO NOT STIR. Pour the berries over the batter and butter. DO NOT STIR. Pour the remaining sugar over the berris. DO NOT STIR. Bake the cobbler @ 350º for 30-45 minutes or until the crust is browned set.

Shared on Gooseberry Patch Sept. 28, 2011

Raspberries