Blackberry Cobbler

1/2 stick butter
1 c. sugar
1 c. flour
1 c. milk
2 tsp. baking powder
dash of salt

Preheat oven to 375.
Melt butter in 9 x 13 casserole dish.
Mix remaining ingredients, add to melted butter in casserole and stir.
Add 1-1 1/2 pint of any berries (I use black) and stir in.
Bake at 375 for 40 min.

Great with ice cream or cool whip on top! (I actually prefer it plain...)
Can be doubled in same size pan, just turns out deeper.

Hearty Veggie Soup

2 14 1/2 oz. cans vegetable broth
1 large tomato, chopped
1 med. onion, chopped
2 lg. carrots, sliced
1 stalk celery, sliced
1 clove garlic, chopped
2 T. chopped parsley
1/2 t. salt
1/8 t. black pepper
1/2 c. uncooked macaroni
1 15 oz. can kidney beans, drained
1 c. cut green beans
1 zucchini, cut in 1/2 inch slices

In a large soup pot, combine broth, tomato, onion, carrots, celery, garlic, parsley, salt and pepper. Bring to a boil, reduce heat and simmer for 20 min. Add macaroni, beans and zucchini. Simmer for an additional 20 minutes.

Chicken and biscuits

1 can cream of chicken soup
3/4 c. sour cream, divided
2 c. chopped cooked chicken
1 pkg. (16 oz) frozen mixed veggies, thawed
1 c. shredded cheddar cheese
1 c. Bisquick
3 Tbsp. milk

Heat oven to 375. Mix soup and 1/2 c. sour cream in 8-inch square baking dish. Add chicken, veggies and cheese; mix.
Place baking mix in medium bowl. Add remaining 1/4 c. sour cream and milk; stir until stiff dough forms.
Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Very simple casserole, I know. I've actually never tried it before, myself. Hope it's good!

Cool Cucumber Pasta

8 oz. uncooked penne pasta
1 Tbsp. vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 c. sugar
1 c. water
3/4 c. white vinegar
1 Tbsp. prepared mustard
1 Tbsp. dried parsley flakes
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic salt

Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion.
In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers.
Serves 8-10.

Eggplant Ricotta

I am in the habit of calling this Eggplant Parmesan, but I actually don't use any Parmesan cheese in it, so I changed the name...Also, it's not so much a recipe as just the way I cook eggplant, so excuse the lack of specific amounts.

peel and slice 1 med.-size eggplant into 1/4 inch slices. Shake to coat slices in a ziplock bag with a little flour, salt and pepper. Dip in 3 beaten eggs, then in bread crumbs. ( I like to use italian style) In large skillet add 1/2 inch oil, heat to medium high and cook eggplant a few slices at a time till tender and light brown on both sides. Remove slices and drain on paper towels. Add more oil as needed.
cover bottom of casserole dish with your favorite spaghetti sauce. (I like sauce with chunky veggies in it for this dish) arrange 1/2 eggplant slices on top of sauce. Top each slice with a dollop of ricotta cheese, then add remaining eggplant slices, top with shredded mozzarella cheese, then more spaghetti sauce. Bake casserole for 20 minutes or till bubbly.