Delicio Recipe List

Another of my recipes I've modified for serving at a single setting, as in its whole form goes south when refrigerated should there be leftovers. All my recipes (as each are kitchen-tested) take many modifications until perfected. These individual desserts are cute, decadent and comforting to serve during those cold winter months... Yield: Four (1/2-pint or 8-oz) Mason Jars Prep: 15 Mins. Bake: 40 Mins. INGREDIENTS Cobbler Batter: --Dry: 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup granulated sugar 1/2 teaspoon cinnamon --Wet: 2 tablespoons unsalted butter, melted 1/4 cup milk 1 medium egg Filling: 1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped --(reserving 1/3 cup of liquid) 1/3 cup granulated sugar 1-1/2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger METHOD Preheat oven to 350F. Rub four 1/2-pint glass Mason jars with Mazola oil...

The ideal romantically intimate breakfast for two (utilizing a 'real' potato)... Servings: 2 Prep: 10 Mins. Bake 30 Minutes Stand: 5 Minutes Special Equipment: --2 Individual Ceramic Dishes INGREDIENTS Base: 1 large russet potato, peeled, grated and par-baked Vegetables and seasoning: 1 teaspoon Mazola oil 1/4 cup diced yellow onion 2 tablespoons diced orange bell pepper Pinch of kosher salt Pinch of pepper 1/4 teaspoon garlic powder Filling: 4 large eggs, beaten 2 tablespoons 2% milk 1/4 cup Mexican blend shredded cheese Topping: 1/4 cup Mexican blend shredded cheese 6 sliced grape tomatoes Garnish: 2 basil leaves, julienned METHOD Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside. Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.   Top with a damp paper towel; microwave on high for 3 minutes.   Place par-baked potatoes, evenly disbursed, in...

My kind of 'comfort food,' pretty much any time of the day... Servings: (1) Prep: 5 Mins. Bake: 35-45 Mins. INGREDIENTS 1 large russet potato, peeled and cut into 1/2" cubes 1/2 teaspoon seasoning salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon granulated garlic (or powder) 1/4 teaspoon granulated onion (or powder) 2 teaspoons Mazola oil 2 large eggs METHOD Preheat oven to 425F. Spray an ovenproof 6x6" baking dish; set aside. Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes. Reduce oven temperature to 350F. Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking. Serve immediately in hot baking di...

A classic family favorite, the awesome peach crisp served warm and topped off with ice cold French vanilla ice cream ~ oh so blissful... Yields: 4 Individual (1-cup) ramekins Prep time: 15 mins Cook time: 40 mins INGREDIENTS Topping 1/4 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt 1/4 cup cold unsalted butter, cubed into small pieces 1/2 cup old-fashioned rolled oats (not quick cooking) Filling 3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces 1/4 cup granulated sugar 2 tablespoons all-purpose flour --French Vanilla Ice Cream (if desired) METHOD Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside. In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the m...

When faced with preparing lunch for myself today, this is the end result; a flavorful mini roma pizza that turned out fabulously well.... Serving: (1) Prep: 5 Mins. Bake: 10 Mins. INGREDIENTS: Roma Pizza: 1 (7� round) store-bought Mama Mary�s Gourmet Pizza Crust 2 teaspoons, Extra Virgin Olive Oil (EEVO), divided 2 tablespoons, crumbled goat cheese, divided 2 Heaping teaspoons, Jarred, basil pesto sauce 4 Jarred, kalamata olives, quartered lengthwise 2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped 4 Jarred, marinated quartered artichokes in olive oil, quartered Greens (to wilt over hot pizza): Small handful, baby spinach and arugula mix Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside. METHOD: Preheat oven to 400 degrees. Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave �� edge of crust free of toppings, while smearing inside crus...

A phenomenally luscious springtime quick, easy, and tasty dessert using in-season fruit and berries... Prep: 5 Mins. Macerate: 10 Mins. Bake: 40 to 45 Mins. Serves: (9) �-Pint Jars (Wide/Slim: Whatever you have on hand) INGREDIENTS: Filling: 2 lbs. fresh rhubarb (7 measured cups, already cut into �� slices) 2 teaspoons fresh lemon zest --(Or, � teaspoon organic lemon peel powder ) 2 tablespoons freshly squeezed lemon juice � cup granulated sugar � cup all-purpose flour 1 teaspoon vanilla bourbon extract -- (Or, vanilla extract ) 1 teaspoon organic cinnamon powde r --(Or, ground cinnamon) 2 cups (1 pint) fresh raspberries (or frozen, no need to thaw) Crumble: 1 cup all-purpose flour � cup old fashioned oats 1/3 cup granulated sugar � cup packed dark brown sugar Pinch of fine-grain kosher salt 1/2 teaspoon  organic cinnamon powde r --(Or, ground cinnamon) � cup (1 cube) cold unsalted butter, cut into pea-sized cubes METHOD: Preheat oven to 350 degrees. Prepare a baking sheet lined wi...