Blueberry Cobbler

1/2 can (21 oz) blueberry pie filling
1/2 teaspoon shredded orange peel
1/2 cup buttermilk baking mix
2 teaspoons sugar
2 tablespoons sugar
2 tablespoons orange juice
2 teaspoons butter or margarine, softened

Heat oven to 400*. Mix pie filling and orange peel in ungreased 2 1/2 cup casserole. Heat in oven 15 minutes. Stir baking mix, sugar, orange juice and butter with fork to soft dough. Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture. Bake until topping is light brown, 15 to 20 minutes. Serve warm, with light cream or ice cream.

2 servings

Not Your Average Grilled Chicken

Borrowed from the Everything Moms blog

1 (3 pound) whole chicken
3/4 cup sour cream
1/4 cup diced onion
2 cloves garlic, diced
1 teaspoon dried oregano
1 teaspoon dried dill weed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it's 'butterflied.'
Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.Lightly brush the chicken with olive oil, and season with salt and pepper.
Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.

Mom's Lasagna

1 lb. browned hamburger (again, we like ground buffalo)
1 tbsp. minced onion
2 lg. cans of tomato sauce
½ carton cottage cheese
1 egg
2 pkg. mozzarella slices or 2 c. shredded mozzarella
Oregano
Garlic/garlic salt

Brown hamburger/buffalo with 1 tbsp. minced onion. Add tomato sauce. Add oregano, garlic/garlic salt or spaghetti sauce seasoning. Simmer 15 minutes.
Boil ½ box noodles and stir egg into cottage cheese
Layer in 13 x 9” pan:
*meat/sauce mixture
*noodles
*cottage cheese
*mozzarella cheese
Repeat until all ingredients are used. Bake in 350* oven for 30 minutes. Let stand 10 minutes before serving.

Copycat: Big Boy Club Sandwich

3 slices white or wheat bread
1 1/2 tablespoons mayonnaise
1 lettuce leaf
1 slice Swiss Cheese
2 oz. deli-sliced turkey breast
2 slices tomato
3 slices bacon, cooked

Toast bread.
Spread mayo evenly on the face of each slice of toast. Build the sandwich by first stacking the lettuce leaf on the mayo on one side of toast. You will most likely have to cut or fold the lettuce so that it fits.
The Swiss cheese goes on next. Then stack the slices of turkey. Fold over the slices and arrange them neatly.
Stack a piece of toast, mayo side down, onto the turkey.
On the top of the toast, arrange the tomato slices.
Lay the bacon, side by side, onto the tomatoes.
Top off the sandwich with the last piece of toast, mayo side down.
Slice the sandwich with two diagonal cuts from corner to corner, in an "x".
Push a toothpick down through the center of each triangular sandwich quarter.

Serve with french fries.