Saturday, November 28, 2020

 Baked Chicken Drumsticks


  • 2 pounds chicken drumsticks
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper


  1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
  3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
  4. Serve immediately.

Thursday, November 26, 2020

Peach Cobbler


5 peaches, peeled, cored and sliced (about 4 cups)
3/4 cup sugar
1/4 tsp salt
(or 1 quart jar canned peaches)

For batter:
6 Tbs butter
1 cup flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
ground cinnamon


1. Add sliced peaches, sugar and salt to saucepan and stir to combine. (If using canned peaches, skip steps 1 &2 and follow the direction starting at step 3)
2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
4. In a large bowl mix together the flour, sugar, baking powder and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer.
5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Recipe from

Fresh Peach Pie


2 cups boiling water
1/2 cup cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 tsp salt
1/4 cup lemon juice
1 Tbs butter
1 package orange jello
sliced peaches
whipped cream
pie shells


Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.

Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.

Add Jello to mixture and continue cooking for one more minute.

Remove from heat and mix in lemon juice and butter. Chill thoroughly.

Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.
Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.


-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.
-Yields 3 to 4 pies

Thursday, November 5, 2020

Toasted Oat Granola


 3 cups regular oats (not quick)

1 cup slivered almonds

1 cup whole cashews

1 1/2 tsp ground cinnamon

1 tsp kosher salt


1 cup dried, chopped cherries (or any dried fruit)

1 cup shredded coconut

1/2 cup brown sugar


2/3 cup pure maple syrup

2 TBSP veg. oil

After cooking: 1 cup golden raisins. 

Preheat oven to 375. Line a large baking sheet with parchment or coat with nonstick spray. Toast above ingredients. Then Combine above ingredients. Add toasted ingredients to combine ingredients. Stir in maple syrup and oil. Spread onto prepared baking sheet. Bake 16-18 minutes, stirring halfway through. Remove from oven and add 1 cup golden raisins.