Last year, the girls in our Sunday school class compiled a bunch of recipes that we all love into a mini cookbook. The idea was for us to help each other with meal planning and it was a lot of fun sharing recipes. Some of my favorite recipes come from that little cookbook and this Triple Berry Cobbler recipe is one of them. My friend, Emily submitted it and I made it a few times last summer and had almost forgotten about it. So I made it tonight!

I had all this gorgeous fresh fruit in my refrigerator and wanted to bake something and then watch Mad Men. And open a bottle of Santa Margherita.

The recipe calls for frozen berries (probably in case they’re out of season), but I had packages of fresh strawberries, blackberries, and blueberries in the refrigerator so I used those.

Ingredients

1 12 oz package frozen blueberries (or fresh blueberries)

1 12 oz package frozen raspberries (or fresh raspberries)– I don’t care for raspberries, so I use strawberries instead

1 12 oz package frozen blackberries (or fresh blackberries)

1 1/2 cups sugar

1/2 cup all purpose flour

1/4 cup butter, melted

1 t vanilla extract

1 package refrigerated pie crust (with 2 crusts in the package)– or make it from scratch if you can or have the time

1 large egg, beaten

1 T sugar

Instructions

Stir together first 7 ingredient in large bowl until just combined

Spoon into greased 13 x 9 inch baking dish

Roll 1 piecrust to fit baking dish, place on top of berry mixture

Cut remaining piecrust into 1/2 strips and arrange strips in lattice design over piecrust

Brush with egg, and sprinkle with 1 T sugar

Bake at 400 for 55-60 minutes until golden and bubbly.

Top with Blue Bell vanilla bean ice cream because that’s how your husband loves it and enjoy!

We had some friends over for dinner on Friday night, so I used my wonderful Friday off to leisurely grocery shop and plan our menu for the night. I was in the mood for some comfort food and for some of my favorite foods. I had a pork tenderloin recipe from the April issue of Southern Living that I had been saving, so I decided to give it a try. I also used my new cookbook, The Comfort Table, for the macaroni and cheese and the peach cobbler. Though the pork tenderloin took a lot longer than it said it would, everything was so yummy! I know that a recipe is a keeper when Todd says that he can’t wait to have it again. He has put all three of these on the “please repeat” list:

Bacon-Wrapped Pork Tenderloin

Ingredients
1 (1-lb.) pork tenderloin
1 teaspoon steak seasoning (McCormick Grill Mates Montreal Steak Seasoning)
3 bacon slices, cut in half crosswise

Preparation

1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.

Makes 4 servings

photo from Southern Living

And from The Comfort Table by Katie Lee Joel:

Macaroni and Four Cheeses

Ingredients

1 pound macaroni (elbow macaroni, penne, farfalle, etc.)

5 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

1 1/2 cups grated sharp Cheddar cheese

1/2 cup grated fontina cheese

1/2 cup crumbled blue cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 roma tomatoes, sliced

1/4 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Drain well.

In a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook for about 2 minutes, stirring with a whisk. While still whisking, add the milk and cook until thickened. Remove from heat and stir in CHeddar, fontina, blue cheese, salt, and pepper. Stir in macaroni. Pour into a 3-quart baking dish.

Arrange the sliced tomatoes on top. In a medium bowl melt the remaining 1 tablespoon butter and mix with the bread crumbs and Parmesan. Sprinkle the breadcrumb mixture over the tomatoes. Bake for 30 minutes, until bubbly and golden brown. Serve immediately.

Peach Cobbler

Ingredients:

4 cups peeled, sliced fresh peaches (about 4 to 5 peaches)

1 1/4 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup milk

4 tablespoons unsalted butter, melted

1 tablespoon cornstarch

3/4 cup boiling water

Preheat oven to 325 degrees. Place the peaches in a 9 x 9 baking pan.

In a medium bowl, mix together 3/4 cup of the sugar, the flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over peaches.

In a small bowl, mix the remaining 1/4 cup sugar, the cornstarch, and 1/2 teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes or until golden brown and bubbling. Serve in individual dessert dishes.

Happy cooking!