Beach Cobbler

This recipe was named such for two reasons: I learned the recipe from a friend’s mama during an annual beach trip, and we make this evey year while at the beach (ok, and throughout the year too!). If you like a flaky, crispy cobbler, this is not from you. This is a softer, cake-like consistency and I think the peach comes out the best, but a peach raspberry combo is nice too. What’s nice is when you are at the beach, you don’t want to fuss with cooking and this is definitely no-fuss.

• 1 stick of butter


• Approximately 4 cups of fruit (fresh is best, but can used canned too)


• 1 cup of organic turbinado sugar


• 1 cup of milk


• 1 cup of SELF-RISING flour


• 1/2- 1 tsp. of almond extract (based on preference)


• Vanilla ice cream

Set oven to 350* F and while heating, place 9×13 baking dish with butter in the oven, so the butter will melt while pre-heating. While melting, mix the sugar, flour, and milk together- set aside. Once butter is melted, CAREFULLY spread fruit into pan, careful not to splatter the hot butter. Stir batter, then pour over the fruit. Place dish back in over and bake approximately 45 minutes, until golden. Serve with a dollop of ice cream.

Please note we’ve made this with strawberries (results not so good), blueberries (yum), peaches, raspberries, peach/raspberry combo, and blackberries (too seedy).

The BEST Shrimp and Grits

Not bad for a Yankee concoction! I finally made this for the first time and I loved it, but more importantly, my family loved it and ate it up!

• 2 pounds raw shrimp, shelled and deveined


• 6 slices of thick cut bacon


• 2 poblano peppers, fired, then chopped


• 4 cups water


• 1 cup stone ground grits


• Juice of 1 lemon (or approx. 4 tsp.)


• 3 Tbsp. butter


• 2 cups sharp cheddar cheese


• 1 large clove of garlic, pressed


• Fresh, chopped parsely (optional)


• Salt and pepper

Clean and halve each poblano, removing seeds and stems. Place cut side down on cookie sheet and broil (or place outside on grill) until roasted. Mince if all like poblanos; if kids will be eating, cut into larget pieces that can be picked out for them. Boil water, once boiling add salt, pepper, and grits. Cook about 20-25 minutes, stirring as needed (lower heat, covered). While the grits cooks, fry bacon in pan until crisp. Remove cooked bacon to drain on paper towels. Drain grease from pan, but leave about 1 Tbsp. Cook shrimp in the remaining bacon grease. Once pink, add lemon juice, garlic, and parsely. Chop and add in bacon, saute all for about 2-3 minutes, then remove from heat. Once grits are cooked, stir in butter and cheese until melted, add poblanos, then shrimp mixture. Serve immediately. Also delicious re-heated as leftovers. Can also serve with a side of fresh, sliced garden tomatoes. I love this dish served with a Pinot Grigio.

Frozen Grapes and Pops

One of my favorites this time of year…

Wash a batch of black (or red), seedless grapes, place in the freezer, and enjoy these delectable, sticky, yummy sweet treats!

Another fun way to serve these up is to take the fresh washed grapes (can use green, red, or black, but be sure they are seedless) and place them on skewers to make a grape popsickle. Cut off the sharp end of the skewer, freeze, and serve as healthy popsicles!

Banana Bread/Muffins and Crumb Topping

Mmmmm…one of my favorites! I am making these muffins tonight for our Sunday school class tomorrow.

• 3-4 over-ripe bananas
• 1/3 c. melted butter (this is approx. 1/2 stick, melted)
• 3/4 c. sugar
• 1 egg, beaten
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• Pinch of salt
• 1 1/2 c. flour

Get out your favorite mixing bowl and a good, old-fashioned wooden spoon. Mash the bananas in the bowl, add melted butter and stir. Then mix in sugar, then egg, then vanilla. Sprinkle mixture with salt, then baking soda. Slowly add flour, mixing while adding. Optional: once mixed, fold in walnuts (not black/English- too bitter).Oven should be pre-heated to 350* F. If making muffins, this will make 12 and should bake approximately 18-22 minutes. For the loaf, bake approx. 1 hour. Check with toothpick to see if they are done- should come out clean from center of muffin or loaf. Can also be topped with crumb topping (below):

Crumb Topping
Now you’ll need the mixer. Mix 1/2 stick of softened butter, 1/4 c. brown sugar (white will do fine too), and 1/2 c. flour. Mix until crumbly, sprinkle over muffins or loaf prior to baking.
If you try these, please let me know how they come out for you!

Bread and Milk Poultice for Tick Bites

Ticks are crazy here this season! Until now, my last bite was in 1999. Now I’ve had FOUR in just a couple of days-ugh! The latest left a large red lump on my hip that was painfully itchy and sore. When antibiotic ointment did not work, I tried a home remedy that a friend told me about…and it worked! Yes, it sounds insane, but I had almost instant pain/itch relief and now the swelling and redness have been reduced by at least 50%. I’m told this also draws out splinters.

Pour some milk (few Tbsps) into a saucer or cup and heat for 1 minute in microwave. Take piece of bread and soak in the hot milk. Remove, allow to cool more if needed. Place on bite and secure with large bandage. Allow to remain for 8-12 hours (best to do this at bedtime). I’m told this also works for skin infections.

Crab Dip

After a busy day (and not bothering with Weight Watchers), I was really in the mood for some good comfort food, and what better than a fresh French boule with a home-cooked crab dip?

• 2 Tbsp. butter


• 1 large shallot finely chopped


• 1 brick (8 oz) cream cheese


• 8 oz. picked backfin crab meat


• Approx. 1/3 c. white wine (not sweet)


• Approx. 1/2 c. mayo


• Optional: small amount of shredded cheese (cheddar)


• Optional: Old Bay seasoning

Saute butter and shallots over medium-high heat. Do not brown or scorch butter. Add cream cheese and stir until melted. Add wine, then mayo, continue to stir. Add 8oz fresh-picked backfin crab meat. Stir constantly, allow to bubble, then reduce to low heat. If desired, add cheese and allow to melt, sprinkle with Old Bay. Serve with French boule or another fresh artisan bread.

Note: I added sharp cheddar and the flavor was too much (or I added too much). Recommend no cheese or a small amount of a white cheese, such as Swiss or Gruyere.

Quick Chicken Gravy

Mmmm! What’s for dinner? If it’s a hectic day here, chances are it’s a rotisserie chicken with some veggies. In order to give a homemade touch to this very convenient meal, I experimented with creating my own gravy to compliment the chicken. YUM! I was ready to sop it up with a biscuit (which would be a nice side with this dish). All measurements are approximate, as I do not measure.

• 1 Tbsp. Organic Better Than Bouillon Organic Chicken Base (LOVE this product!)


• 4 oz water


• 6 oz milk


• 3-4 Tbsp. cornstarch or white flour


• Fresh ground pepper


• Fresh or dried parsley

Over medium heat, place liquids and base into saucepan. Stir until dissolved. Slowly add cornstarch or flour, adding only a little at one time and whisking in quickly, getting rid of any lumps. Continue to add until thickened to desired constistency. Remove pan from heat and add pepper and parsley to your liking. Remember, if you add too much thickener and need to thin, use milk and add a little more chicken base.