National Peach Cobbler Day

Dip into my crusty and moist fruit cobbler on this delicious National Peach Cobbler Day.  

Give my Easy Peach Cobbler video a go and it will move right up to the top of your favorite dessert list. This is probably the easiest baked dessert you will ever make!

Some canned fruit loses flavor and texture but peaches (and especially pineapple - come back here for my Pineapple Cobbler video) hold their flavor and a ripe peach is soft like canned versions.

 My recipe uses a buttery crumb topping perfect for scooping and mixing with bubbly hot peach filling -- and don't forget a scoop of vanilla ice cream? Hey, it delicious with or without ice cream. My Peach Cobbler is perfect for family gatherings since all you need is a big spoon for serving. No worry about cutting a perfect slice of pie, or your pie filling spilling out all over the plate -- nothing sadder than a flaccid slice of pie!

And I got all the ingredients from my local Dollar Tree and 99c only Stores. 

Canned peaches come in a few variations with light or heavy syrup or sometimes in fruit juice. Of course, I prefer peaches in fruit juice if I can find it. 

Other recipes call for adding sugar, but I find peaches are sweet enough in whatever kind of liquid they come with.

The other main ingredient is plain flour which I also get cheaply from Dollar Tree and 99c only Stores. You can use whole wheat or all-purpose flour, too. Adding a tablespoon of baking powder fluffs up the topping. Baking powder is easy to find and cheap from any grocery store. If you use all-purpose flour then leave out baking powder as it's added already, although extra baking powder doesn't mess up anything either.

Many recipes call for ground cinnamon, but I find a Peach Cobbler is fine without it - up to you really.

Once you open a can of peaches the Cobbler comes together in just a couple of minutes.

A Cobbler has the flavor of a regular pie with half the effort, but no flavor is sacrificed. You make a pie dough with half the work and there is no need to massage it and roll it out either. Just roughly mix flour, milk, and butter for a minute then assemble the Cobbler with canned fruit.

I like the deep dish type of Cobbler that way there is no danger of canned peach juice or syrup cooking out during the baking stage and leaving a dry filling. And you bake it uncovered for about 45 minutes -- really simple. 

Do make sure not to fill up the baking dish all the way as the topping expands and the liquid boils so your Cobbler can overflow. I keep an inch of clearance from the top and also place a baking pan underneath the baking dish just in case. 

My Easy Peach Cobbler is good at any time of day or night. Re-heat in the microwave and dig in! 

Easy Peach Cobbler - Video

Play it here. The video runs 2 minutes, 37 seconds.

Peach Ingredients

2 cans peaches - 15-ounce cans. I used peeled peaches in light syrup. 

1 can of peach syrup or juice. 2 cans may be too much for your baking dish. Reserve an extra can of syrup or peach juice just in case you need it during the end of baking.

*Okay to use fresh peaches, about 4 medium-sized - remove seeds and slice. I like them unpeeled but okay to peel peaches. Fresh peaches will make their own sauce as they bake. It's okay to add a little water during the baking stage if necessary. Some recipes call for adding sugar on peaches, but I find most peaches are sweet enough on their own.

Cobbler Topping

1 cup flour - any type including wheat. If you use "all-purpose" flour then okay to leave out Baking Powder, as that is already added.

1 tablespoon baking powder - If you use self-rising flour then leave out the baking powder. Although adding baking powder to all-purpose flour will not hurt anything either.

 1/2 cup of milk - or a favorite dairy substitute like soy, almond, cashew, etc.

1/4 stick of butter - about 6 slices (half a cup.) Okay to use favorite butter substitute or cooking oil. Okay to add more butter for a richer topping.

1 teaspoon cinnamon - optional. 

*For a sweet topping add a couple tablespoons of sugar to the flour. I find the peach syrup soaks into the flour topping as it bakes, so that's sweet enough for me. Also, half a teaspoon of vanilla is a tasty addition.

Directions

For the dough topping, add flour then slice in about 6 pats of butter (a 1/4 of a stick of butter) or a favorite substitute like margarine of cooking oil (1/4 cup oil.) I used room temperature butter. It's okay to add more butter (half a stick) for a richer topping.

Sprinkle on baking powder (okay to leave out if you use all-purpose flour, which has baking powder added.) Pour on 1/2 cup of milk or milk substitute.

Sprinkle on a teaspoon of ground cinnamon. This is optional as I've made Cobblers without it.

 *You can also add a couple teaspoons of sugar of favorite sweetener and half a teaspoon of vanilla. I find the peach syrup sweet enough, as it will soak into the dough during baking.

Roughly mix the flour ingredients with the butter and milk for a minute, until most of the flour is wet or damp.

Now time to bring it all together and bake the Peach Cobbler. Preheat oven to 350 degrees. 

I load the mixed Cobbler ingredients into a baking dish that holds about 4 cups of liquid. I like a pan with high sides, not a pie plate. If you use a very wide dish the liquid may cookout. A metal meatloaf pan with high sides works fine, too. 

Add 2 cans of peaches. My peaches came in 15-ounce cans. Use the juice or syrup of one can. You can add more syrup/juice as long as you leave an inch or so from the top of your baking dish. Reserve extra juice or syrup for later use when reheating as sauce will eventually be absorbed into the crust.

The liquid will rise when heated and may overflow, with the addition of an expanding dough topping -- so do leave some room at the top. I always have a pan or foil under the baking dish just in case of overflowing juice.

Finally, scoop on the flour dough mixture. Spread out dough across the top of the peaches. It's okay if there are holes in the crust, the dough will expand and spread across the top of the baking dish as it bakes.

Bake Peach Cobbler uncovered at 350 degrees for about 45 minutes. The dough topping will be lightly brown when done. Watch to make sure peach syrup does not cook out, you want some sweet sauce, right? Add some syrup toward the end of baking if necessary.

Allow Peach Cobbler to cool down for a couple of minutes. I like to serve Peach Cobbler warm. Add ice cream too. Refrigerate any leftovers as they will deliciously heat up later. The sauce may absorb into the dough/topping so keep a little peach syrup in a separate container to add later if you like a more juicy Easy Peach Cobbler.

You can make my Easy Peach Cobbler any day of the year since it's so easy and convenient to use canned peaches On National Peach Cobbler Day.

National Carbonara Day - Pasta, Egg, Bacon Bits, Parmesan & Black Pepper

I love Spaghetti alla Carbonara. And on National Carbonara Day, I offer up my quick and easy take on this classic Italian pasta dish.

And my outre entree will never be taught in culinary colleges -- you can only learn it in The 99 Cent Chef's kitchen of hard knocks!

Watch my 99 cents creative take on Spaghetti alla Carbonara in my latest cooking video for the simple step-by-step directions. It doesn't come cheaper than this, and my new pièce de résistance is outrageous enough to fit into my blog of recipes perfectly!

Typical Carbonara's main ingredients are eggs, pasta, black pepper, grated parmesan cheese, and Italian bacon (pancetta or guanciale); kind of like an Italian-style breakfast entree with spaghetti.

I normally use a couple slices of browned and crumbled bacon because it's convenient, and bacon fat enriches any pasta dish. However, those are a lot of calories, and real Bacon Bits are already cooked, so most of the fat is rendered out, thus making my Carbonara lighter.

I've been buying my Bacon Bits, pasta, and eggs at my local 99c Only Stores lately. These budget items come cheaply at most any regular market. I can get 2 servings out of one 2.8 ounce package of Bacon Bits. I've been eying Imitation Bacon Bits but have not had the guts to use them yet - The 99 Cent Chef has standards, too!

This is a rich-tasting dish when you add a raw egg to hot pasta. The trick is to assemble it all in one pan and bring it right to the table before the egg scrambles.

You pour a couple of tablespoons of hot pasta water into the spaghetti with Bacon Bits and finish it all off, add a beaten raw egg, black pepper, and parmesan blend. The egg mixture thickens into a decadent sauce, coating the spaghetti, studded with crunchy bacon pieces. *If you are worried about using raw eggs, I have an alternative method at the end of this post.

This is a versatile dish with many variations. I have added sauteed garlic, red or yellow bell pepper, and onion. Frozen green peas add color and extra flavor -- they thaw out when you add the hot pasta water.

If you have an Italian deli nearby or a well-stocked meat market, you should try Italian pancetta at least once; you only need a couple of slices for this dish. It looks like bacon, but it's dryer, leaner, with flavorful curing spices.

So, check out my latest recipe video and get cooking! It is a simple and delicious dish.

Spaghetti alla Carbonara with Bacon Bits - Video

Play it here. The video runs 4 minutes 31 seconds.

Ingredients (one serving)  

• 1/3 package of spaghetti - cook per package directions. I usually shave off a couple of minutes of cooking time for pasta al dente.

• 1/2 package of Bacon Bits - real bacon, not imitation. Okay to use a couple slices of cooked bacon.
• 1/2 tsp. of black pepper - fresh ground if you have it. 
• 1 egg per serving - for a richer sauce use 2 egg yokes.
• 4 tablespoons of grated parmesan - I used real parmesan from the jar, but if you have a block of parmesan to shave, all the better.
• Water for boiling pasta - reserve 1/4 cup of hot pasta water for the sauce.

Directions
Bring one pot of water to boil for pasta. In a small bowl, mix one raw egg with 2 tablespoons of grated parmesan, and about one teaspoon of black pepper. Whisk together until well blended. Set aside until final assembly.

Add pasta to boiling and salted water. Cook pasta while preparing the rest of the carbonara -- I usually shave off a couple of minutes of package directions boiling time for pasta al dente.

(If you like real big pieces of bacon, then saute up a couple slices instead of bacon bits. You can drain off the grease, or leave a tablespoon or two for flavor.)

 
In a large pan over low/medium heat add bacon bits to heat through. When spaghetti is done drain (reserving some of the pasta water) and add to bacon bits.

Add 2 tablespoons of hot pasta water to spaghetti and bacon bits.

Finally, pour in the egg and parmesan mixture. Mix well and allow to heat through for about 30 seconds - careful not to make scrambled eggs. The egg mixture will thicken with the addition of hot pasta water.

It is ready to eat with a final tablespoon sprinkle (or more) of grated parmesan per serving. (If you are using freshly shaved parmesan, then add it as a topping when ready to serve.)

For 2 servings, just double everything - maybe go with a whole package of spaghetti and one whole egg and two egg yokes, for a richer sauce?

* If you are wary of raw egg, it's okay to drop a separated whole egg yoke into boiling water for 30 seconds (or longer.) When pasta is done and parmesan is added, finish the dish by adding the poached egg yokes on top.

Click here to view or embed from YouTube.

I also made an animated stop-motion version of Spaghetti alla Carbonara with Bacon Bits. It's a shorter video you can check out below.

Play it here. The video runs for 3 minutes and 27 seconds.

Meatloaf Sandwich - Video

When I make a Homemade Meatloaf, I always try to save a slice or two for a Meatloaf Sandwich.

There's nothing to this sandwich really, just regular toppings like tomato, lettuce (or spinach in this case,) and mayo. 

You can make my Meatloaf Sandwich with any toppings you like. Next time I would add a pickle slice. Play my video below and you'll see what I mean.

Meatloaf Sandwich - Video

I also add a thick slice of Meatloaf. The main question is do you have Meatloaf cold, room temperature, or hot? I usually microwave mine until hot. 

You could also just grill the Meatloaf in a frying pan. Anyway will be tasty if you follow my original Homemade Meatloaf recipe below. Or click here to see the tasty recipe text and yummy photo illustrations.

Homemade Meatloaf Recipe - Video

You'll find my Meatloaf Recipe is loaded with sauteed veggies like mushrooms, spinach, and bell pepper. Of course, you can leave out any veggie you don't like and keep it simple with just sauteed mushroom, garlic, and onion.

I also make my Meatloaf with cheap ground turkey. I always get a few one-pound packages when it comes on sale for less than three dollars per pound. It's a lighter Meatloaf compared to a beef one and less greasy, too.

2022 Oscar Party - Recipes

And the Best Oscar Entree goes to...YOU! Come and accept your award-winning chow and pass it around to your party guests so everyone has a taste of Oscar. Sit back and watch the Best Picture Oscar-nominated movie trailers below, and my Best Oscar Entrees, which are a feast for your eyes.

And click on any Best Oscar Entree nominee names to be directed to the original blog post for all the award-winning recipe prose and cinematic culinary imagery.

The first Best Oscar Entree nominee was inspired by Aussie director Jane Champion's revisionist tale of the Old West. Check out the trailer for Power of the Dog.

1. Power of the Hot Dog - Greasy chili and sweet pickle relish clash but realize they really belong together in the end.

The second Best Oscar Entree nominee goes with the noirish Nightmare Alley. It is a dark and disturbing tale by macabre master Mexican director  Guillermo del Toro.

2. Nightmare Alley Tacos - Come accompany this Chef of the Night as he goes deep into the smokey neon-lit alleyways of Los Angeles. There lurk unlicensed vendors dispensing mind-bending street tacos!

The third Best Oscar Entree nominee is by way of Licorice Pizza from auteur director Paul Thomas Anderson. The flick is about an ambitious teen boy and his crush on an older 20-something lady and takes place in the San Fernando Valley in the 1970s. 

3. Licorice Pizza with Egg - Valley girls and boys revel in sweltering summers so hot the sidewalks could fry an...

The fourth Best Oscar Entree nominee is based on Oscar-nominated King Richard, with powerful leading actor Will Smith at the helm. I happen to live right down the street from the high school tennis courts Venus and Serena Williams trained on.

4. King Cake Richard - From their infancy, a father strives to shape his 2 talented daughters into heroic and historic tennis players.

The fifth Best Oscar Entree nominee is a filling riff on Belfast. This Oscar contender is by theater actor and director Kenneth Branagh. The film is an autobiographical slice of Irish life during the battles between Catholics and Protestants in the 1960s. 

5. Belfast Shepherd's Pie - The story of a family in tumultuous Belfast, Ireland, that's also as heartwarming as a serving of mashed potatoes, beef, gravy, and peas.

The sixth Best Oscar Entree nominee is based on the movie Dune. This sci-fi literary classic adaptation is a hero's journey on a desert planet full of sandstorms and fury.

6. The Dune Lollipop - This Cheap$kate Space Cadet ingests a Scorpion Lollipop, trips out, and hitches a ride on a spaceship!

The seventh Best Oscar Entree nominee is based on CODA. This Oscar contender has a chorus of accolades and tells of a deaf fisherman family with a hearing daughter. Should she stay home to help or should she go? 

7. CODA Fried Fish - This fish-out-of-water story of a working-class gal finding her passion in music. Does she stay to help her family's fishing business or leave to pursue her music dreams?

The eighth Best Oscar Entree nominee is a 2fer based on West Side Story by Steven Spielberg. Two NYC gangs battle with a tragic outcome. Its creatively choreographed dance and classic show tunes retain the power of the original 1960s movie. 

8. West Sides Story - Plantains & Yuca are sides that will dance your taste buds.

Yuca & Mojo Sauce

Fried Plantains

The ninth Best Oscar Entree nominee is a big ball of deliciousness based on Don't Look Up. A meteor is on course to crash into Earth in this satirical doomsday flick.

Don't Look Up Meatball - Look up in the sky, is it a meteor or just a food-borne hallucination?

The final Best Oscar Entree nominee is my homage to Drive My Car. Originating from a short story by renowned Japanese novelist Haruki Murakami, the movie cruises down memory, love, and loss to acceptance.

Drive My Car Daiquiri - You may need to pick up a drive-thru Daiquiri to take on this gabfest of a movie.

Do try any of my Oscar Party Entrees - you're sure to get a Standing O. So have your acceptance speech ready because the golden statuette for Best Entree at an Oscar Party belongs to you, the host with the most.

I'll leave you with a video I made a while ago when the Academy of Motion Pictures had an exhibit with a podium on which a real Oscar stood. All you had to do was stand in line and take a picture with it -- well, you can be sure I showed up for that! Just check out the video below:

May the Best Entree win!!

National Cocktail Day - Video Recipes

Belly up to the bar and raise a glass to National Cocktail Day! This Cheap$kate Mixologist enjoys a Happy Hour at home these days after a long YouTube video-making and blogging day. I haven't made many Cocktails published on the internet, but I have a few, so read on and click on any intoxicant name to get all the boozy details from my original blog post.

While a fifth or pint of booze is expensive, most of my Cocktail Recipes can be made with a cheap single-serving airline bottle of liquor. I used to get them for a buck, but now they are a little more, but still much cheaper than drinking at a bar.

While bottles of liquor do not show up at 99c only Stores or the Dollar Tree, they carry plenty of Cocktail garnishes like pickled green olives, small pickled onions, jalapeños, and fresh fruit, too.

I like to cook with alcohol, and my first Cocktail, a Loaded Egg Nog, uses a lot of eggs. And the Egg Nog can be finished with an airline bottle of Brandy, Rum, Scotch, or Whiskey. 

I still can get the two main ingredients of a Loaded Egg Nog for around a buck a piece...not bad.

This was originally a Christmas holiday drink recipe, plus at the end of the video is a Tree Trimming that goes off the rails...oh, boy, you are in for a wild ride so watch it below.

My next Cocktail is a classic called an Old Fashioned. It's typically made with Rye Whiskey, a couple of shakes of Bitters, sugar, a splash of water, a bit of orange zest, and sometimes garnished with a cocktail cherry. I've had them that way, and they are in my Cocktail Top Ten. 

I came up with a meaty spin, an Old Fashioned with a sweet and savory Candied Maple Bacon garnish. I guess you could say my version is on the trendy side of specialty garnishes and something you would not serve every day.

I went out on a limb and served my tweaked classic hootch to my friends, whom I invited over for an evening of Film Noir that shows on regular TV in Los Angeles. (If you have an antenna, you can get it, too, so look it up in your local TV guide.) 

The channel is called Movies! and it's on channel 13.3 in the home of  Film Noir, Los Angeles. Click here for their broadcast schedule, and "arrow forward or backward" to Thursday and Sunday night to see what they are showing. My version of an Old Fashion was a hit, and everyone had seconds and thirds, whew! 

Film Noir is still big in Los Angeles, and every year there is a movie festival that celebrates these crime thrillers from the 1940s and 1950s called Noir City. Check out my slide show below to see the scene on opening night.

I made my own Maple Bacon, so my recipe video is worth the price of admission.

Check out my Old Fashioned with a Maple Bacon Garnish video below, it's best served on a cold and stormy night to your roguish friends and favorite femme fatale.

Along with garnishes, Cocktail mixes like fruit juices and bubbly water show up at dollar stores. 

Have you had a Mojito? It's a refreshing tropical drink made with rum, club soda, sugar cane juice, and garnished with mint leaves. This concoction comes all the way from Cuba. 

Hey, can we end this embargo of Cuba already? Geeze, you may not agree with my politics, but do join me and hoist a glass in solidarity to my Homemade Mojito!

Keep checking back every year for new CheapSkate Cocktails.