Contents [ on < off ]
1/26/2010 Sally (S'mores Pie)
12/21/2009 PlayDough Cookies
12/11/2009 Cookie balls
12/3/2009 Fast cobbler
12/10/2008 Eggnog pie
11/20/2008 The Pie
11/10/2008 Silk Pie Filling
11/9/2008 Whipped Cream Topping
11/8/2008 Cookie Pie Crust
5/24/2004 Peanut Butter Shake
3/24/2004 Quick crab dip
2/24/2004 Black bean tacos
1/24/2004 Hansford Chili
10/24/2003 Pot Roast
9/24/2003 Miracle Peanutbutter Cookies
6/24/2002 840 Sauce (Spicy Barbeque Garlic Wing Sauce)
6/24/2002 Wings!
3/16/2001 Blue Chi's Dip
8/08/2000 Juice
7/24/2000 Cheese Steak
Burn baby burn

4 new entries added after 12/10/2008

  • 1/26/2010 Sally (S'mores Pie)
  • 12/21/2009 PlayDough Cookies
  • 12/11/2009 Cookie balls
  • 12/3/2009 Fast cobbler
  • It's time for a better chow site on the site. Most of my other projects have degenerated to chores. But cooking on the other hand is taking off.
    Take a look at a previous or the next recipe

    Fast cobbler by Some creepy guy at a chili cookoff

    While at a chili cookoff there were some guys in some weird mountain man getup that were making something that seemed like spoonbread to me. Oddly they said it was peach cobbler. A friend that was there with me got the recipe and it seems very easy. I looked online for a few that were similar and found one that I decided I liked best. When I made mine I put it in pot pie pans and it was wonderful. I am interested to see how well it reheats.

    Update: It is great reheated.

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    Fast cobbler
    Serves: 6   Time: 45 minutes

    1/2 cup butter - room temperature
    1 cup sugar
    1 cup self rising flour
    1 cup milk
    1 can fruit (I used blueberry)

    6 pot pie pans (little foil jobbies)
    Stand mixer with with beater and wisk attachment
    or electric hand mixer


    Preheat the oven to 350.
    1) Cream the butter and sugar (if using a mixer use the beater blade).
    2) Mix in the flour and milk using a wisk (hand wisk, or wisk attachment for the mixer).
    3) Pour the batter evenly into 6 pie tins.
    4) Spoon all of the fruit in equal amounts onto the batter. Place it in the center of each.
    5) Spoon about 1/2 of the juice from the can onto the batter. Place it around the edges of the fruit so it coats the batter. Should be just one or two spoonfuls on each.
    6) Place the pie tins on a cookie sheet and bake for 45 minutes
    You can eat them in the tins or run a knife along the edges and dump it into a bowl. I had mine with ice cream.