Triple-Berry Cobbler and another Zucchini Recipe

With berries ripe and wonderful right now, cobblers are an easy dessert to throw together on a summer night. This was a super simple recipe and my family gobbled it up in one evening.

Triple-Berry Cobbler
recipe adapted from Kraft Foods

what you need

4

cups  assorted fresh berries (blueberries, raspberries, sliced strawberries)

1/4

cup  sugar, divided

1

pkg.   (3.4 oz.) Vanilla Flavor Instant Pudding

1/2

cup  water, divided

1

cup  baking mix

1/4

cup  Sour Cream

1/2

tsp.  ground cinnamon

3/4

cup  thawed Whipped Topping

make it

HEAT oven to 350ºF.

COMBINE berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.

MIX baking mix, sour cream and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.

BAKE 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with whipped topping.

Since last week I talked about zucchini, I thought I would throw this recipe in real quick.  My friend Wendy and I were talking one day and she mentioned my post last week and how I did not like zucchini in savory dishes.  She told me about this great recipe and I had to try it.  Thanks to my friend Barb who brought me some zucchini last Sunday I was able to throw this together one night. We had some mixed reviews at the dinner table, but I thought it was pretty tasty.

Baked Zucchini Fries
Recipe adapted by Our Best Bites 

About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs*
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs and Parmesan cheese. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).

Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Ranch Dressing Serves 6-8 as a side dish.

*If you don't have or can't find any Italian-Style Panko Bread Crumbs, just add 1/2 tablespoon of Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp onion powder to 1/2 cups plain panko bread crumbs.

New month so there is a new Lilla Rose Flexi clip check it out at my personal website.