back at it ~ the lake and peach cobbler

Woo hoo! It's boat time again and I am soo happy! I love spending our weekends on the lake. 

Memorial Day for our first day out this year and it was wonderful. A little too windy to go out on the main part of the lake, but we hunkered down in a beautiful cove and relaxed with some friends.

The bad thing was that I thought SPF 15 sunscreen would be enough to keep me protected from the sun's rays on our first trip of the year. Not so much! I even re-applied sunscreen, but I am a bit pink. Ok a lot pink!

We ended the day with a yummy bbq meal and peach cobbler. 

Easy Peach Cobbler

2 - 16 oz ramekins

1 can - Peach Pie Filling (18 oz can)

Biscuit topping--
1 cup flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbl shortening
1/2 cup milk

Wrap a cookie sheet in foil. Split the peach pie filling between the two ramekins. Preheat over to 350 degrees. Mix all dry ingredients together and cut in the shortening with a fork. Keep cutting intul the shortening is in small bits. Add the milk and stir just until the mixture is moist. Use two spoons, drop biscuit  dough balls over the peaches until the top is covered. (This will make extra dough, I made 1 biscuit on its one.) Place ramekins on foiled covered cookie seer and bake at 350 for 22-25 minutes. If you have extra to make a biscuit, it will cook in a lot less time than the cobblers. 

Serve with ice cream. I had blackberry ice cream with this…super YUM!

These were yummy and HUGE. I only ate half of mine.  And I forgot to take a picture before we started digging in. I left ours a little doughy, because that is the way my hubs likes it and I like to keep him happy!

I am still searching for the perfect shortbread cookie type crust for cobblers, but in the mean time, this was great!

Family Comes to Visit and a BBQ Feast

Time flies! We have been busy. 

Two weekends ago we had Nick’s sister Tasha and her husband Jerry in town with us. It was an awesome trip! It was their first time to Oklahoma and to our own. At the end of the trip we told them “See we don’t live in Podunk and there really is stuff around us.” Haha. People always think of Tulsa as that place where there is NOTHING. Like on the Friends episode when Chandler’s work transfers him to Tulsa.

Anyway, we had an awesome time exploring local antique shops, enjoying the dueling pianos at Full Moon Café, pizza at Jo Momma’s, Bass Pro Shops, an afternoon on Skiatook Lake, BQQ at our place, and yummy BBQ at Oklahoma Joes in Broken Arrow. It was fun-filled and went by way too quick. 

Here are some pics from our weekend–

We made a BBQ feast on the Saturday when they were here and it was scrumptious! Here is the menu and recipes. But I forgot to take pictures! I am really upset about it. Sorry y'all!

BBQ Menu for 4 People

Tri-Tip

Chicken

BBQ Corn on the Cob

Red Potatoes

Dump Cake (Thanks to the Pioneer Woman)

Fruit Salad

Chicken

2 Chicken Breasts

Plowboys seasoning, we used Yarbird and got it at Bass Pro Shops or you can get it online here.

Smoke for 45 minutes @250, then finish grilling it on the BBQ.

Corn

1 Corn on the Cob Per Person

Foil

Butter

Garlic Powder, Salt, Pepper

Husk and clean corn and put some butter and seasoning on the corn, then wrap in foil. BBQ for 20+ minutes until done.

Tri-Tip

2 -3 lbs beef tri-tip

Santa Maria Rub - mix together in separate bowl.
1 tablespoon coarse ground black pepper
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt

1/2 cup red wine vinegar
1/2 cup olive oil

First rub down the meat with olive oil, then red wine vinegar. Then coat with the santa maria rub mixure. Smoked it at 250 for 2.5 hours and then sear it on the grill to finish.

Rose Potatoes

6-8 Rose Potatoes Depending on size and if you want leftovers

Olive oil

Salt, pepper, garlic powder, paprika

Steam or boil rose potatoes on stovetop until tender.

Remove from water, place on a foil covered cookie sheet and have a few inches between each of them. Smash down the potato with a spoon or fork then drizzle with olive oil and seasoning. Put in the oven at 450 for 20-25 minutes until crisp.  

They will look like this - 

 

Dump Cake – from the Pioneer Woman!

1 can (21 Oz.) Cherry Pie Filling

1 can (15 Oz.) Crushed Pineapple

1 box (about 18 Oz.) Yellow Cake Mix

1 stick Margarine (or you can do all butter)

1/2 stick Butter

Preparation Instructions

Dump cherry pie filling and crushed pineapple into baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.

Bake this at 350 degrees for 45 minutes to 1 hour.

Serve with whip cream or ice cream. 

Hope you enjoy. Let me know if you try any of these recipes!

~ Court