Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

Ingredients:

1 stick ( 1/2 cup) butter

1 egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces cream cheese, cut in small pieces


Directions:

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Pickle Poppers

Pickle Poppers

 

Ingredients:

Pickle Poppers:

6 kosher dill pickles

1 cup cheddar & horseradish pub cheese

6 egg roll wrappers

Oil, for pan-frying

For the Chipotle Mayo Dip:

¾ cup mayonnaise

1 tablespoon lime juice

1 chipotle pepper in adobo sauce, chopped

1 garlic clove, chopped

½ teaspoon kosher salt


Directions:

Using an apple corer, remove the centers of the pickles. To do this, stand the pickle straight up, twist the corer to break the pickle skin, and then push it down until you reach the opposite end of the pickle. Twist and pull towards you to remove the inside of the pickle. You can discard these centers or save them to use in relish, macaroni salad, potato salad, or tartar sauce.

Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full. You will want to hold your thumb against the opposite end of the pickle to make sure that the filling doesn't squeeze out as you're pushing more in.

Once the pickles are filled with cheese, get out your egg roll wrappers. Take one pickle and lay it in the center of an egg roll wrapper. You want the egg roll wrapper to be angled so that it looks like a diamond, with the pickle going down the center.

Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the bottom end and fold down the top end. Dip a finger in water and run it over the unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional egg roll shape now! Repeat with the remaining pickles.

In a heavy-bottomed skillet, fill about ½" high with oil and heat over medium-high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all around, turning to cook evenly.

Remove the pickles from heat and place on a rack or track to cool.

As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or blender and mix until well-combined.