Peach Cobbler

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The South is known for a lot of delicious summer harvest’s but my favorite is the tender, juicy, aromatic fruit called the peach.  Most people think that Georgia and the Carolina’s are the best peach producing states, but I’m here to tell you that Alabama soil can make a darn good peach too. I’m fortunate to live in an area where local peaches are easily obtained. You can find me whipping up peaches in appetizers, dinner, dessert, and drinks but my favorite way of using a summer rippened peach is in a dessert called cobbler.

Here’s what you’ll need to make peach cobbler.

1 cup flour

1¼ cups sugar, divided

¾ cup milk

1 tablespoon baking powder

¾ cup butter (1½ sticks, divided)

½ teaspoon ground cinnamon

6 fresh peaches (skinned and sliced) or 4-5 cups frozen peaches

When there’s more than one peach to peel, I like to use a blanching method to remove the fuzzy skins of the peach. It makes the job of peeling them very easy and it also allows less waste of the juicy peach itself.  The process works best with ripe peaches and here’s a few good signs to judge a ripe peach.

1.) The peach should be firm, but yield to your finger when you press it.  If it’s too hard and doesn’t yield to the touch it’s not ripe.

2.) Look for peaches that have a yellow side. If they’re vaguely green, they’re not ripe.

3.) Smell the stem. If it smells like a peach, it’s usually ripe. Unripened peaches generally won’t smell yet.

4.) Make sure the peaches don’t have any mushy spots, bruises or mold. These signs can state that they are overripe.

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Once you’ve selected your peaches start the blanching process by bringing a pot of water to a rolling boil. Add the peaches to the boiling water, making sure they’re all covered in water. Allow them to boil about 30 seconds. Start timing as soon as they’re all submerged. Don’t wait for the water to boil again before timing the 30 seconds.  If the peaches are not as ripe as desired, leave them in the hot water for a few more seconds before removing them.

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After 30 seconds, remove the peaches from the boiling water and plunge them in ice water to stop the cooking process.

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You can then disrobe the fuzzy peach skin like a zipper. Being careful not to send your peach flying across the room like a missile. They’re slippery little bombs!

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Your peaches should look like this. How easy was that!  Now you can slice them and prepare making the cobbler.

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Put a ½ stick of butter (4 tablespoons) into a cast iron skillet. (You can also use a 9 x 11 dish).  Heat the skillet in a 350 degree oven until the butter is melted. This should only take a few minutes.

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While the butter is melting combine 1 cup flour, 1 cup sugar, 1 tablespoon baking powder, ½ cup melted butter and ¾ cup of milk in a bowl.

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Mix well and set aside.

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When the butter has melted in the skillet remove it from the oven, allowing it to cool slightly before adding the sliced peaches.

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Stir the peaches around, making sure to coat all of them in butter.

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Combine ¼ cup sugar and ½ teaspoon of ground cinnamon.

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Shake it to make sure the sugar and cinnamon are combined well.

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Sprinkle about 1 tablespoon of the mixture on top of the peaches. Reserving the remainder for later.

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Pour the wet mixture over the peaches. Use a spoon or spatula to spread it evenly.

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Sprinkle the remainder of the cinnamon sugar on top of the wet mixture.

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When you’ve covered it all in the cinnamon sugar mixture place the skillet in a 350 degree oven and bake for 45-60 minutes.  peach 022Allow it to cool, then scoop yourself a big ole’ helping of this summer delight. Garnish it with a few sliced peaches or add a scoop of vanilla ice cream to send it over the top!

*Note: This cobbler is delicious with peaches but it can also be substituted with apples, pears, blackberries and blueberries to name a few.

Indulge and Enjoy,




























tuh-may-toe or tah-mah-toe

No matter how you pronounce it, maybe you can help me!

   My husband and I plowed ground five years ago and planted a garden. It would be the first time we did so in our married life because my dad, as well as his dad, always supplied us with more then we could usually consume from their respective gardens. But that particular year, we decided to grow our own. We plowed and worked the soil, selected all of the seeds from a local seed store and planted our garden in hopes of harvesting our own fruits from our labor.  We tended the garden like it was our newborn. Our dad’s had always made the feat of harvesting summer veggies look so effortless and beautiful.  We felt sure our genetic make-up, stemming from these two fine gardeners, would surely have imbedded in us so that we too would harvest an abundance of ripened tomatoes, squash, eggplant, sweet corn, peas, okra, watermelon and cucumber. Much to our dismay, it was a complete failure. It was all going so well, that was until the temperature began to rise, bugs started to make cozy little homes on our flourishing little plants and disease strangled out what had survived the bugs.  It was utter disapointment.  The next year we were resilient in our determination to make our garden grow.  It was now us against them, bugs and disease that is.  That year would also be the same year we opened our other newborn, Sweet P’s Eats and Treats.  I bet you can all guess what happened next.  Our priorities shifted and again our little garden, that could, failed!

So, here I am several years down the road and lots of miles under my feet trying to master the “garden” again.  Except this year, it’s tiny. I decided to start with baby steps. I thought the pressure of defeat wouldn’t sting as bad if I kept it simple. But, I dislike defeat and I’m competitive by nature. I like to win so I refuse to go down easy.  This is where you come in. Can you help me win the war I’ve mustered up against my rebelling tomato plants?  If there’s anyone and I mean anyone (young, old, smart or not) that knows anything about tomatoes please give me a suggestion. I have a recipe for a Tomato Pie that has been whispering my name for several weeks and urging me to go….go pick…..some tomatoes…..from the…..tomato plants! But there are NO TOMATOES!

Problem: The tomato plants are big but they’re leggy, when the leaves should be broad and bush like.

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Their leaves are cupped

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and they aren’t producing anything. I take that back, a few are producing some tomatoes but nothing like they should be.

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Actually, the only ones making anything are the small variety tomatoes like Tiny Tim’s, Romas and Grape Tomatoes.

My Better Boys, Big Boys, Mortgage Lifters along with a few others, aren’t producing anything.

These are the suggestions from all of the wonderful gardeners I know, which by the way aren’t experiencing a lick of trouble out of their tomato plants. Zilch, Zero, NONE!

•  I’ve been told that they got too much water with all the rain in the month of May.

•  I’ve been told they weren’t getting enough water.

•  I’ve been told they have a disease.

•  I’ve been told they don’t like their soil.

•  I’ve been told they need fertilizer.

•  I’ve been told they don’t get enough direct sunlight before 10:00 a.m.

•  I’ve been told that they get too much direct sunlight in the late evening.

•  I’ve been told they would prefer pretty marigolds planted around them.

• Today, my friend told me that they don’t like the cages that they’re in. Tomatoes prefer steaks.

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“What’d you say Willis?”………sorry Tuck, I meant to say stakes! They prefer to be staked and lightly tied with twine.

So, I stopped watering them. Watered them some more. Aimlessly wondered around them trying to figure out which disease they may have, so I could then google a way to combat it, with failing luck. I added the expensive “miracle” soil, that I will not name, along with some “miracle” fertilizer that will also go nameless. I told them they were out of luck on the sun positioning because there was absoulutely nothing I could do with that problem. Finally last but not least, I accented them with the most beautiful accessory a tomato plant could ever ask for, marigolds.  But now there’s the stake issue. While I resolve that problem maybe you have a suggestion, please let me hear from you!

There may be a tomato pie recipe in your future if I can harvest atleast 1 large tomato this year.

With Love,

Your Tomato Challenged Friend Kadra





The Buckaroo’s

What’s your vision of a Buckaroo?

buckarooDoes it resemble this?

retro cowgirl 3Or maybe something like this?

I’ve found that at the slightest mention of a “buckaroo” my thoughts go directly to these mouth watering conglomeration’s,

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 the buckaroo cookie.

Here’s what you’ll need to make them:

1/2 Cup Unsalted Butter

3/4 Cup, Packed, Light Brown Sugar

1 Egg

2 Tablespoons Pure Vanilla Extract

1/2 Cup Coarsley Chopped Dates

1 Cup All Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon Baking Powder

1/2 Cup Grated Coconut

1 1/2 Cups Granola

1 1/2 Cups Toasted Pecans

Start with your butter at room temperature.

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In an electric mixer cream butter and brown sugar until smooth.

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It should resemble this.

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Then add the egg and two tablespoons of pure vanilla extract and beat well. I place heavy emphasis on PURE!  Never, ever, ever use the imitation stuff when it comes to vanilla extract. There’s always a way to pinch a penny when it comes to stocking your shelves but, a good vanilla extract is something you should never skimp on. It’s illegal in all states to purchase imitation vanilla. Well, maybe not illegal but highly unacceptable in my book. I promise if you convert to pure vanilla extract heaven will open and the angel’s will sing at the aroma of your kitchen when you bake. Now that’s a fact!

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Add the dates to the cream mixture and mix well. Allow the dates to rest for 5 minutes. You want to give them time to soften. Then, turn your mixer back on and beat for 3 minutes or until your mixture is very light and creamy.  Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps.

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Stir the flour mixture into the cream mixture and mix well.

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Next, stir in the grated coconut, toasted pecans and granola.

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These are the brands I use and  I’ve found that they work best.  The cheaper coconut or store brand is usually dryer and it tends to make a dryer cookie. Also, do not substitute the granola with regular oatmeal. That’s a no-no too! Purchase plain granola or honey granola making sure it’s not filled with berries and nuts. I’ve tried all of these faux-pas and they make the cookies less desirable!

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This is what your mixture should look like at this point.  Now, scoop the dough onto a parchment paper lined cookie sheet. Depending on the size of your scoop you should yield 18-24 cookies.

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I used a 1.63 oz disher to scoop my cookies. Here’s a link.disher

 There are several different sizes. This scoop makes a medium sized cookie. Not near as big as the bakery size cookies we sold at Sweet P’s but still a good sized cookie.  On another note, I still don’t understand why they call this little contraption a disher! Why not just call it a scoop. It scoops stuff like ice cream, cookie dough and cupcake batter not “dishers” it!

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Pat the dough down. One good pat is sufficient, don’t press flat. If you do so, the cookie will bake flat and these cookies taste best a little thick. Bake at 350 degrees 12-15 minutes.

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Remove  the pan from the oven when they look like this. You want them to be a golden color on the edges.

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Immediately remove the cookies from the pan and allow them to cool on a wire rack. Or you could pour yourself up large glass of milk and enjoy them hot!  That’s my preference!















Country Peach Sun Tea

We finally made it home from our Wild West Adventure and although this was one of the most memorable trips we’ve ever taken….it sure is nice to be home in the comfort of my own bed.

11 days. 10 hotels. 10 states. 4300 miles traveled. Need I say more?

One of the things we missed while we were gone was sweet tea. Some places offered it but after we crossed the Mason Dixon Line it was pretty much obsolete. So I took the opportunity yesterday while the sun was bright and the temperature was hot to brew a jug of sun tea.

This is my version of Country “Peach” Sun Tea.

Here’s what you’ll need:

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4 Large Tea Bags

2 Celestial Country Peach Passion Tea Bags

1 Peach

1- 2 Ice Tray’s

1-2 cups Sugar

A large gallon jar. (You can use a clean gallon pickle jar or a Sun Tea jar with a spout. Just make sure it’s a glass jar with a lid. Click HERE to see information on mine.)


3-4 hours of Sunshine


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I started by slicing fresh peaches and placed them in an ice tray. I covered the peaches with water and placed them in the freezer while I worked on the tea.

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I filled my glass jar with water, added the tea bags, closed the lid and sat it in the sun.

The tiny little hand in the picture belongs to the tiny little girl who was almost as excited as me about indulging into a big ole’ glass of sweet peach tea!

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Here’s a picture of the tea after only 2 hours of brewing.

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And this one is after 4 hours of brewing.  At this point I poured in 2 cups of sugar and gave it a hefty stir.

I found the largest glass, topped it off with the peach ice cubes……

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And called it a day!

Until I had to wash 11 days of dirty clothes, fold and put away said clothes, water the garden, pick up Daisy from the vet, pick up Tuck from my dad’s house, check on all the barn cats to make sure they survived, go to the grocery store to restock the cabinets and refrigerator, and cook supper for my hungry brood……….I think it’s time for a vacation!

*(Store your sun tea in the refrigerator immediately. It only stays fresh tasting for about 24 hours. But then again, mine never lasts that long!)










A Wild West Adventure

My family and I have been on a road trip traveling out West for the last ten days. I was going to wait until we got home to share some of our adventures with y’all but this part of the country is too beautiful, I can’t wait anymore. Here’s a sneak peek of what we’ve been up to for the last three thousand miles.

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We made a quick stop in Monroe, Louisiana to see our favorite uncle. Unfortunately, Si wasn’t there so we grabbed a big cup of sweet tea and kept on traveling because we were all anxious to spend some time with our friends in Ft. Worth, Texas.

We spent the next few days on the road until we breezed through Arizona to see…

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the Petrified Forest.

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Just look at how beautiful the wood is.

The next day we made it to our main point of destination…..

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the Grand Canyon! It was my first time, as well for our children, to see the canyon and it exceeded all of our expectations.

Grand Canyon 63014 172Can you tell we were excited?

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Our next stop was Zion National Park near Springdale, Utah.

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We hiked through the canyon and made our way through an area called “The Narrows”.

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Then we played in this beauty for an evening. It was a perfect ending to a perfect day! Utah holds so much natural beauty. You don’t have to look far or hard to see it either!

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During our final morning in the park our baby girl was itching to climb a mountain. Here’s a picture of the highlight of her day……

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until we saw these critters! Then we made a quick exit down.

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We traveled to the east side of Utah near the Colorado boarder and enjoyed a climate we’re not use to during our summers in the South.

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That evening we explored the Arches near Moab, Utah. While in Moab we had the opportunity to learn about their community and how the small town hit the map in the early 1950’s when a man named Charlie Steen discovered Uranium in the rugged mountains of Moab.


The next day we made our way over to Durango, Colorado and got there just in time to catch the last raft down the Animas River. You can’t tell by this picture but our little girl (the runt) was with us too. She would hollar….more, more….yeeehaw! She loved every second of it!

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The entire trip has just fallen into place. We never pre-booked a room or made reservations for events and activities. Our main objective in our journey was to show our children a slice of America with all of it’s beauty and we didn’t want to be hindered by a schedule. I will admit I was a little concerned about traveling on the 4th of July and not celebrating the day with family at home. But the day didn’t fail to amaze me, much like the rest of our adventures!

We happened upon a small town 4th of July parade in Pagosa Springs, Colorado.  The little guy pictured above was one of my favorites in the parade.

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As well as these fellas. Check out their choice of foot wear. You just can’t go wrong with black patent leather flats.

Our independance day was filled with excitement. It was a perfect way to celebrate the spirit of America….our home!

We’re now traveling back to Alabama and we’re still excited about where our journey will take us. I’m kind of hoping for the comfort of my own bed by Monday. We’ll just have to wait and see!

Until we meet again,









Happy 1 month Birthday Tuck!

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Daisy sang “Happy Birthday” sweetly in his ear…. then she asked if she could have a swig out of his milk bottle, to go with the cake of course!



Potato Salad

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Bacon……….Cheddar Cheese………….Potatoes………….

Ranch Dressing……….

Have I got your attention yet?

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I got his!  Well, to be completely honest, I always have his attention unless I’m talking about veal, hamburgers, steak or chuck roast. In that case he runs for cover and gets in the fetal position for hours until I apologize and promise he’ll never be any of these, give him a giant bottle of warm milk to calm his fears and a big hug. Then we’re friends again…….Meet Tuck!  Also known as Tucky boy and Daisy Dog’s BFF. (She thinks he’s here solely for her amusement.)  He’s currently our resident orphan calf.  To see more of his adventures with his best friend Daisy, follow them along on Instagram @cowgirlskitchentales.

Today, I’m making Potato Salad. But this ain’t like Aunt Verns ole’ tradtional tater salad, it’s my twist on a Southern barbecue staple. Seriously, how can you go wrong with bacon, cheese, potatoes and to top it all off….. ranch dressing?   Whew…… taste buds are jumping already and I haven’t even started shredding the cheese!

Here’s what you’ll need:

5 lbs Red Potatoes

12-16 slices of Bacon (cooked and crumbled)

1 pack dry Ranch Dressing

1 ½ cups shredded Cheddar Cheese

3 Tablespoons chopped Green Onions

For the dressing you’ll need:

1 pack dry Ranch Dressing

1 cup mayonnaise

1 cup buttermilk

Start with 5 lbs of red potatoes like these.

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Wash the taters and cut.

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This is a good size. Try to cut them as close to the same size as possible so they’ll cook evenly. Huge chunks of hard potatoes in your potato salad is a big faux pas. Especially when it’s up against Aunt Verns tater salad at the 4th of July barbecue!

*Tip- You can cut the potatoes in advance. To keep them from browning put them in a large container and cover with water. Making sure they’re all completely submerged. Keep them refrigerated until you’re ready to cook.

Put the cut potatoes in a large stock pot, submerging them all in water. Boil on medium to high heat until they’re tender.

While the potatoes are cooking make the ranch dressing. Whisk together 1 cup of buttermilk, 1 cup of mayonnaise ( I use Kraft)  and 1 pack of dry ranch dressing. Set aside for later.

Once the potatoes are done, drain them in a colander and cool completely. I usually run cold water over them to speed up the cooling process. Just make sure they’re completely cool before you move forward.

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Take one pack of dry ranch dressing and sprinkle over the cooked potatoes.

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This is what I use. *NOTE* You will notice that I talk about the brands I use. I’m not suggesting that one product is better than another nor do I get paid to talk about specific brands. I simply share what I’ve found to work for me. Like in all recipes fill free to adjust measurements and use the brands you love. I’m only sharing for reference.

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Now, throw in the crumbled bacon, shredded cheese and green onions. Stir to distribute everything evenly.

Pour the prepared Ranch Dressing over the potato mixture and stir, making sure everything is incorporated.

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Garnish with cheese and green onions.

How easy was that?  Simple but crazy delicious. Now, set that luscious bowl of tater salad next to Aunt Verns with pride. With just one bite she’ll know you’re the champion of potato salad! I overheard her say  congealed salad is actually her specialty…….

Indulge and Enjoy,





Drum roll please……….

Thank you to all that left comments and shared our page. It was fun reading them and seeing how you spent your day with dad. Some comments made me laugh, some made me cry and some made me think about all the special men that have made an impact on my life. Yes, Father’s Day is a day to celebrate dad, but I also think of it as a day to celebrate and tell the men that have positively influenced your life how much you appreciate and care for them. So here’s to you….. dad, stepdad, grandpa, grandaddy, uncle, brother, pastor or mentor…whatever you’re called by the people who love you most, I hope you felt loved on your special day!

Here are the 10 winners that were chosen in the most scientific, non bias and up to date technological way………….

winners 005drawing names from a hat!

Our “Comment” winners are:

1.) Mandy Griffin

2.) Jenny Loughridge

3.) Scott Sanders

4.) Nancy Graves

5.) Tammy Wetmore

Our “Facebook” winners are:

1.) Kristy Ingalls

2.)April Damato

3.) Traci Stricklin

4.) Sarah McCray

5.) Aimee Tucker Jinright

I’m also throwing in one honorary winner: Erin Braxton

Erin, cares for a 74 year old Veteran whose family lives away. Her story touched me so I’m sending her and her fella loot too!

Thank you to all that played! Check back with me soon for more fun giveaways!

Winners please private message me on Facebook with your mailing address or you can leave a private message here on the blog in the “contact us” section. Please send your information before Friday.




Game Time!

I love games and I love to win. Another cool fact about me is that I love to GIVE! Today I’m giving away Sweet P loot and it’s FREE!………..FREE!………..FREE!

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**Photo credit: Big Dreamz Creative**

Shirts, hats and other random things from Sweet P’s could be yours!

Here’s how we’ll play the game. There’s 2 ways to win!

1.)Leave a comment below on what you did for Father’s Day and I’ll TREAT you! Just say….We grilled out, played at the lake or I took dad on an all expense paid tropical vacation……if that’s the case…..I want to be your daddy!  Whatever you did, just tell me about it, I want to know. I need some great ideas for next year!

I’m going to randomly select 5 winners from the comments on this page.

2.) Share me with your friends on Facebook and I’ll SHARE with you!

I’ll randomly select 5 winners who share this post on Facebook.

*** Winners will receive 1 or more items from the old Sweet P market. You will not be able to select size, color or quantity. It will be like Christmas except Aunt Myrtle knows your shirt size and favortie color but I don’t! There are no exchanges, returns or complaints! You get what you get and you don’t pitch a fit!

Hey guys it’s FREE!!

Check back here tomorrow for the winners and the information on how you’ll receive your goodies!

Cheers to FREE and old Sweet P,







Broccoli Salad

Are you cooking up something special for dad this weekend?  If so, I’ve got a quick and easy side dish that he’ll love!

Here’s what you’ll need

1 head of iceburg lettuce (chopped)

¼ cup chopped green onions

1 bunch broccoli florets

1 pound bacon (cooked and crumbled)

1 ½ cup mayonnaise (I use Kraft)

1 pack dry ranch dressing

1 cup cheddar cheese (shredded)

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Start by putting your chopped lettuce in a serving bowl. Layer the next three ingredients….green onions, broccoli and bacon. Reserve the shredded cheese for later.

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This is what it should look like. Now, mix 1½ cups of mayonnaise with the dry ranch dressing.

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Spread the mayonnaise mixture on top. Cover and refrigerate over night.

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Right before you serve add the shredded cheese and blend. Sit back and watch it disapper.