Easiest Peach Cobbler (and probably the favorite)

Easiest Peach Cobbler

3 15-oz cans peaches

1 Tablespoon vanilla

1 cup brown sugar (divided: 1/4 c; 1/4 c; 1/2 c)

1 15.25-oz box yellow cake mix

1 stick butter, melted (8 Tablespoons)

Preheat oven to 350 degrees F.

Drain the peaches and pour them into a 9x13 baking dish.

Drizzle vanilla over the peaches.

Sprinkle 1/4 cup brown sugar evenly over the top.

Combine cake mix, melted butter, and 1/4 cup brown sugar until there is no powdered cake mix remaining and the mixture resembles a clumpy, dry batter.

Crumble the batter mixture evenly over the peaches.

Sprinkle the remaining 1/2 cup brown sugar over the batter. 

Bake for 45-50 minutes until browned and bubbly.  Let cool for 15 minutes, then enjoy warm!

Original Recipe here.

Jeff's Kabob Marinade

Kabob Marinade for 1 1/2 lbs Costco New York Strip* cut into generous bite size cubes

1 tsp minced garlic

1 tsp onion powder

2 1/2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

2 Tbsp balsamic vinegar

1 Tbsp oil (Jeff prefers olive oil)

1/4 tsp black pepper

Broil 2-4 minutes or to desired doneness.

If you are going to put them on skewers, don't forget to soak them in water for 30 minutes.

Alternatives: rump, beef tri-tip, sirloin steak, or other steak cut

Avoid: flank, skirt, hanger, bavette and other steaks that need to be sliced thinly against the grain.

Also avoid: slow cooking cuts -- chuck, beef ribs, cheeks

Based on this recipe.

Story Videos

Story Videos

The Bear Snores On, by Karma Wilson

Millie Waits for the Mail, by Alexander Steffensmeier
SuperWorm, by Julia Donaldson
When Dinosaurs Came With Everything, by Elise Broach

Mustache Baby, by Bridget Heos

The New LiBEARian, by Alison Donald

The Watermelon Seed, by Greg Pizzoli

Blues Clue's

Book 1: Blue's Cool Idea

Book 2: Blue's Rainy Day Music

Book 3: Where Is Magenta

Book 4: Blue Makes Breakfast

Book 5: Home Sweet Home

Book 6: Blue's Garden

Book 7: Things That Fly

Book 8: Something to Say

Book 9: Blue's Windy Day

Book 10: Blue's Bedtime

Book 11: Blue Puts on a Play

Book 12: A Picnic with Blue

Book 13: Blue's Art Day

Book 14: Blue's Big Week

Book 15: Blue Skidoos to the Beach

Book 16: Blue Looks for Books

Book 17: Count and Save with Blue

Book 18: Blue's Frustrating Day

Classics

Curious George Gets a Medal, by H.A. Rey

So Long, by Helen and Alf Evers

I Can Read Books

The Case of the Cat's Meow, by Crosby Bonsall

Mac and Cheese, by Sarah Weeks (author of "Pie") 

Mac and Cheese and the Perfect Plan, by Sarah Weeks

Frog and Toad

Frog and Toad Together

A List

The Garden

Cookies

Dragons and Giants

Mercer Mayer

All By Myself

Tedd Arnold

Green Wilma

Parts

Family History

Grandma Ruth's Handkerchief Cradle

Snappy Stories

Shaken Roasted Potatoes

To make Shaken Roasted Potatoes:

Ingredients

• 3 lbs Yukon Gold or red potatoes
• Kosher salt (2 Tbsp for boiling, plus extra for seasoning)
• 3 Tbsp bacon grease (warmed to liquid--or olive oil)

1. Parboil: Cut Yukon Gold potatoes into 1-inch to 1.5-inch chunks. Place them in a large pot, cover with salted water (add the 2 Tbsp of kosher salt), and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes until the surfaces are tender, but the centers are still firm.

1. Shake: Drain the potatoes thoroughly in a colander. Return the hot potatoes to the saucepan. Put on low heat just long enough to cook off the excess water (a minute or two). Put the lid on tightly, and shake the pot vigorously for 5–10 seconds. This will rough up and bruise the edges of the potatoes.
2. Season: Transfer the shaken potatoes to a rimmed baking sheet (lined with foil for easy clean-up). Toss with 3 tablespoons of bacon grease (warmed to liquid--or olive oil) and a generous helping of kosher salt. (You can do steps 1 and 2 earlier in the day, then step 3 just before serving.)
3. Roast: Preheat your oven to 425 degrees. Roast the potatoes for 25 to 30 minutes, tossing them occasionally so they get evenly golden and deeply crispy on all sides.

Electrolytes

 Small Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	19	g
Magnesium Bisglycinate Powder	5	g
Sea Salt	11	g
Glycine	4	g
Creatine	5	g
Total	45	g

 Large Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	120	g
Magnesium Bisglycinate Powder	44	g
Sea Salt	74	g
Glycine	28	g
Creatine	35	g
Total	300	g

1. Mix up a weekly batch in an airtight container.  Stir and shake to get an even consistency.   
2. Add half a teaspoon to your drinking water (I prefer broth) each day.  You can also sprinkle on your food as a salt replacement.
3. Back off the dosage if you experience any symptoms of gut distress.

From here.

Deviled Eggs

Deviled Eggs

6 hard-boiled eggs, peeled and halved, yolks separated

3 Tablespoons avocado mayonnaise

1 1/2 teaspoons yellow mustard

1 dash hot sauce

1 1/2 Tablespoons sweet pickle relish

sprinkling of paprika

In a bowl or food processor, blend yolks and next 4 ingredients until smooth. Spoon filling into egg whites. Sprinkle with paprika

Large batch:

18 hard-boiled eggs, peeled and halved, yolks separated

3/4 cup (170 grams) avocado mayonnaise

1 1/2 Tablespoons yellow mustard

3 dashes hot sauce

4 1/2 Tablespoons sweet pickle relish

sprinkling of paprika

Grilled Potato Salad with Crisp Bacon

For the Dressing:

½ cup mayonnaise

2 tablespoons cider vinegar
2 tablespoons canola oil, or other vegetable oil
Salt
Freshly ground pepper

For the Salad:

4 pounds small (3-inch) red potatoes
6 tablespoons extra-virgin olive oil
Coarse salt, such as kosher salt
Freshly ground pepper
6 strips bacon
1 medium red onion, peeled and thinly sliced
½ cup chopped parsley leaves

Directions:

In a small bowl, whisk together all of the ingredients. Cover and refrigerate until needed, or for up to 2 days.

Scrub the potatoes, put them in a large pot, and add water to cover by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then reduce the heat to a brisk simmer and cook until the potatoes can just be pierced by a fork. The time will vary with the size of your potatoes, but they may take up to 25 minutes.

Drain the potatoes, place them in a shallow pan, and drizzle with the oil. Roll the potatoes in the oil to coat, season with salt and pepper, and let cool to room temperature. Cut the potatoes in half, and toss to coat the cut sides in oil. You can do this several hours ahead of time; let the potatoes sit at room temperature.

Prepare a charcoal fire or preheat a gas grill for direct cooking over high heat.

While the grill is heating, warm a skillet over medium-high heat. Add the bacon and cook, turning as needed, until crisp, 12 to 15 minutes. Remove the bacon from the skillet and drain on paper towels. When it’s cool, chop roughly and set aside.

Grill the potatoes, turning them frequently, until they are well browned and beginning to char in spots. 5 to 8 minutes. Put them in a bowl, and add the bacon, onion, and parsley.

Drizzle the dressing over the potatoes, toss gently, and serve immediately.

Healthier Samoa Cookies

Healthier Samoa Cookies

1 ripe banana (mashed well)

1 cup shredded coconut (sweetened tastes better, but unsweetened works too--it's a drier cookie)

1/3 cup dark chocolate, chopped

Optional:

1 tsp coconut oil (to help the chocolate melt smoothly)

Flaky sea salt for topping

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Mix banana and coconut.

Scoop balls of the mixture onto the baking sheet. Flatten slightly and use a chopstick to press a hole into the center of each, forming a ring shape.

Bake for 10-12 minutes, or until the edges are golden brown.

Cool completely on the pan.

Melt the chocolate in the microwave, stirring every 30 seconds until smooth.

Dip the bottoms of the cooled cookies into the chocolate, place them back on the parchment, and drizzle the remaining chocolate over the tops.

Place the freezer for 5-10 minutes to allow the chocolate to harden. Enjoy!

Keep leftovers in the fridge.

Based on this recipe. Makes about 6 cookies.

Doner Kebab Meat

Doner Kebab Meat

1 lb ground beef (or lamb, or combination of both)

3 large eggs

1 tsp baking powder

1 Tbsp onion powder

1 Tbsp garlic powder

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 1/2 tsp salt

1/2 tsp ground black pepper

2 Tbsp Tzatiziki (Primal Kitchen or homemade)

1-2 Tbsp oil

Toppings:

Iceburg lettuce

tomatoes

cucumber

red onion

Feta

More Tzatziki

Just combine everything and brown the meat to enjoy as a bowl with toppings.

Or

Combine everything (in a food processor if you want). Divide into six equal portions and roll into balls.

On a piece of parchment paper, lightly oiled, place two meat balls on the oiled paper about 6 inches apart and flatten into circles. 

Lightly oil the tops and place a second sheet of parchment paper on top. Roll or press the meat until both discs are approximately 1/4 inch thick.  Remove the top sheet of paper and roll the bottom sheet with the meat still inside.  Repeat for the remaining four meatballs.

Place all three parchment rolls on a lined baking sheet. Put in the 375 degree oven and bake for 25 minutes, turning the parchment rolls mid-way.

Remove from oven and let rest for a few minutes. Carefully unwrap the meat. (You are hoping for a taco shell shape to fill ...)

Load up with toppings and enjoy.

Based on this recipe.

Indian Chicken (Rotisserie)

Indian Chicken (Rotisserie)

2 Tablespoons oil (bacon grease)

1 onion, diced

4 garlic cloves, minced

2 teaspoons ginger, minced (about 1-inch piece)

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons tomato paste

1/2 cup plain Greek yogurt

1/2 cup coconut milk

2 Tablespoons peanut butter

1 teaspoon sugar

1 cup chicken stock

1 rotisserie chicken, meat pulled off and chopped

limes

In a large skillet, cook the onion in oil on medium low until translucent (about 5-10 minutes). While the onions cook, measure out the seasonings and combine the sauce ingredients.

Add seasonings and tomato paste. Stir and cook until fragrant (about 1-2 minute).

Add the sauce ingredients, bring to a simmer, reduce heat and simmer gently for 10 minutes.

Add the chicken. Cook until warmed through.

Serve with lime wedges.

Allison's Grandma's Cheeseball Recipe

1/4 cup bell pepper

2 8 ounce cream cheese

1 small can of drained pineapple, crushed

2 Tablespoons chopped onion

1 teaspoon seasoned salt

2 cups chopped pecans

Mix all ingredients, except pecans. Chill. 

Shape into two balls. Chill again.

Roll balls in pecans.

From Allison's mom, Beth Carraway Crumpton: This is a (cheeseball) recipe that I got from my mother several years ago. It is a favorite for special get-togethers.

Carmen's Peanut Butter Bars

Carmen says these Peanut Butter Bars don't double well, just make multiple batches if you need a bunch.

2 cups graham cracker crumbs (about 14 full crackers)

2 cups confectioners' sugar*

1 cup butter, melted**

1 cup peanut butter*** (226 g)

1 1/2 cups semisweet chocolate chips

4 Tablespoons peanut butter (63 g)

Mix together graham cracker crumbs, confectioners´ sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well blended.

Press evenly into the bottom of an ungreased 9x13-inch pan.

Place chocolate chips and 4 Tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.

Spread mixture over crust.

Refrigerate for at least 1 hour before cutting into 12 (or 32) squares.

*Sift to avoid having to break up lumps

**Melt in a 2-cup glass measuring cup and then use it to melt the chocolate chip/pb mixture

***Carmen uses Winco peanut butter

Things to try:

-using natural peanut butter

-sprinkling with finishing salt

-using dark chocolate

Cinnamon Pie Crust Sticks (Cimmi Cakes)

Cinnamon Pie Crust Sticks (Cimmi Cakes)

For the pie crust:

1 cup unsalted butter (2 sticks), from the refrigerator, grated and placed in the freezer

1/2 cup full-fat sour cream, measured and kept in the fridge until ready to use

2 cups flour (260 g)

1 teaspoon salt

After grating the butter and measuring the sour cream, whisk together flour and salt.

Using hands, work the butter into the flour mixture. 

Add sour cream and work in with a fork. Once it starts to clump, knead with hands until the dough comes together. 

Divide in two, form disks, and wrap in plastic wrap. 

Chill in the refrigerator for at least an hour.

To make Cinnamon Pie Crust Sticks with one disk of dough:

Cinnamon Sugar (1:4 ratio):

1 Tablespoon cinnamon

4 Tablespoons (1/4 cup) sugar

Melt 1/2 stick of salted butter.

Preheat oven to 400 degrees F.

On a floured surface, roll out pie crust to 1/8th of an inch.  

Cut into strips or shapes.

On cookie sheets lined with parchment paper, place the strips and shapes about an inch apart.

Paint with melted butter.

Generously sprinkle with Cinnamon Sugar.

Bake for about 8-10 minutes until puffed and golden around the edges.

Remove from the oven an let cool slightly on the pan, then move to cooling racks.

Freezer Meals

Ham and Cheese Quiche

8 eggs

1 cup milk

1 cup cheese

1 cup ham

Mix together and pour into freezer bag. Take out as much air as possible when sealing.

To cook:

Thaw completely.

Shake bag gently and pour into pie crust.

Bake at 350 for 40-60 minutes, until lightly browned and center is set.

Cool 5 minutes before serving.

That Dude Can Cook Turkey Notes

That Dude Can Cook Turkey on YouTube

After butchering the turkey into pieces, salt well and rest for an hour in the fridge.

Divide the turkey onto two trays so that there is room between pieces.

Pat dry and spray with avocado oil.

Cook turkey at 400 degrees until breast is 145 degrees (about 30-35 minutes--take out wings at this time as well) and thigh is 181 degrees (about 1 hour 7 minutes).

Rest on a rack for 20 minutes.

Turkey Stock: 

1 turkey carcass oiled, salted and roasted (400 degrees, after 45 minutes, flip pieces, add two halved onions with oil, and cook another 30 minutes) 

enough water to cover the bones by a few inches 

 3 carrots peeled and sliced in half 

2 yellow onions halved and roasted 

8 sprigs fresh thyme 

20 whole peppercorns 

salt to taste 

Rosemary salt recipe: 

1 cup kosher salt 

14 sprigs of rosemary stripped 

8 sprigs sage stripped 

3-5 cloves of garlic (3 if they are big and 5 if small) 

1 lemon zested 

Rosemary salt weighted recipe 

250 grams of kosher salt 

8 grams of fresh sage leaves 

16 grams fresh rosemary leaves 

20 grams of fresh garlic 

3 grams of fresh lemon zest 

Turkey Gravy: 

4 oz unsalted butter 

1/2 cup + 1 tbsp all-purpose flour (cook until the roux is about the same color as the stock) 

5 1/2 cups Turkey stock (add a little at a time, whisking well each time) 

2 tsp black pepper 

1 1/2 tsp Rosemary salt 

2 tsp marmite 

1 Turkey neck meat removed and chopped

Large Batch Ground Beef (in the oven)

To cook a large batch of ground beef (6 lbs from Costco):

Heat oven to 300 degrees.

In a large cast iron Dutch oven, place the ground beef, salting as you go, 1 teaspoon kosher salt per pound of beef. Cover and put in the oven.

After 30 minutes, remove from oven and stir and break up the beef. Cover and put back in the oven.

Repeat until the meat has cooked for 1 1/2 hours. It should be done (160 degrees).

Put drained beef into freezer bags. One pound of cooked beef will be about 13 ounces.

Jalapeno Poppers

This should make enough for about 5 jalapenos.

4 oz cream cheese, room temp

1/8 teaspoon salt

pinch pepper

1/2 cup small grated cheddar cheese

3 oz bacon, cooked and chopped

Preheat oven to 400 degrees. Halve the jalapenos lengthwise and spoon out and discard the seeds and membranes.

Combine the above ingredients in a bowl. 

Fill the jalapeno halves to sit level with the sides.

Place the stuffed jalapenos on a a baking sheet (or in a pie plate) and bake for 15-20 minutes, or until the cheese melts golden in color.

Serve jalapeno poppers warm or at room temperature.

Mississippi Pot Roast

Brown a 3 lb chuck roast

Put it in a crockpot with:

Packet of Ranch Seasoning

Packet of Au Jus Gravy Seasoning

1/2 stick of butter, cut up

5-6 pepperoncini

Cover and cook on low for 8 hours.

But really, just buy good quality chuck roast (Costco) and salt it well, put it in the crockpot and cook eight hours. I like cutting the roast into smaller pieces. (8/15/2025)

Low Carb, Keto, Carnivore

 Egg White Rolls - but it makes way too much, and really, why?

No-Splatter Burger Patties

Chicken Stock

Hard Boiled Eggs (and how to devil them)

What to do with

Hamburger

Bobotie (replace the bread mixture with cooked butternut squash)

Picadillo

Taco-Stuffed Zucchini Boats

Beef

Mississippi Pot Roast 

Rotisserie Chicken

Chicken Salad (Chick-fil-A)

Chicken Tots (minus the tots)

Pork

Egg Roll in a Bowl (leave out wontons)

Three Cheese Ham Involtini

Egg

Carmelized Cream Eggs

Shakshuka

Turkey

Shawarma-Spiced Roast Turkey Breast

Jerk Roast Turkey

That Dude Can Cook Day Ahead Turkey

Kelly Hogan's Easy Recipes (first 7 are here @ 12:30)

Big 'ol fatty cheap chuck roast put in a crockpot in the morning, done that evening.

Great Value 100% Beef Burgers 80/20: 4 frozen, in an air fryer, 8 minutes, 400 degrees

Any steak, sear each side, eat

Eggs, scramble, fry

Chicken Wings, thawed, on a lined cookie sheet, 30 minutes, 365 degree oven

Large Bone-in Skin-on chicken thighs about 21 minutes in air fryer, flipped half-way

Chunks of steak or flanken ribs, air fryer, 7 minutes, 400 degrees

Most any meat, 7 minutes, 400 degrees

New York Strip, air fryer, 6 minutes

Carnivore ice cream: 3 cups heavy cream, 3 eggs yolks, pinch of salt

Ribeye Rach

2 lb ground beef/.25-.5 chopped bacon (uncooked)/2 eggs/1 cup parm/1/2 c crushed pork rinds/1/2 finely minced onion/3 cloves crushed garlic/salt and pepper to taste

Blueberry Rhubarb Crumble

Preheat oven to 350 degrees.

Filling:

In a bowl, whisk:

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup quick oats

1 teaspoon flour

1 pinch ground cinnamon

Add:

1 cup chopped rhubarb

1 cup blueberries

Mix to combine and pour into a small baking dish

Topping:

In a bowl, whisk:

1/2 cup flour

1/3 cup oats

2 Tablespoons brown sugar

1 pinch cinnamon

1 pinch nutmeg

Add:

1/4 cup melted butter

Mix to combine and sprinkle over the filling.

Drizzle an additional 1/4 cup of melted butter over the top.

Bake in preheated oven until golden and bubbling, 20-30 minutes.

Cool for 5 minutes before serving.

Great topped with vanilla ice cream.