Easy Blueberry-Pineapple Cobbler & Chinet GIVEAWAY!

Cobblers are one of those things that I don’t make often, and when I do, I’m like “this is so good! Why don’t I make these more often?!” They make an excellent dessert, but a cobbler is great for a brunch too. I mean, with all that fruit, it’s basically a health food. Okay, maybe we won’t go that far.

Another thing about cobblers is that you can make them year ’round. Just use whatever fruit is in season, or even frozen or canned fruits. Talk about easy! AND, to make it even easier…this one has a biscuit like topping made with Bisquick. AND to make it even easier than that, it was baked in Chinet Bakeware!

The above cobbler is all ready to stick in the oven. Since I was transporting this to my parents’ house, after baking, I placed the lid on it and was on my way. I love the convenience of these disposable pans! I don’t like to transport glass, so these are sturdy, yet I can throw them away when done. I don’t have to worry about scooping out leftovers so I can take my pan back home, I don’t have to transport a dirty dish in my car, and when I take something to church, I don’t have to worry about keeping up with my pan!
And just a little tip…when covering something hot with a lid, if you place a paper towel or dish towel between the lid and pan, it will keep the steam from forming water droplets on the top of the lid and dripping back onto your food. Now, back to the cobbler!

Blueberry-Pineapple Cobbler

Fruit Filling:
  • 1½ cups blueberries, fresh or frozen
  • 1/2 cup crushed pineapple (canned)
  • 3/4 cup water
  • 1/2 – 3/4 cup sugar*
  • 1/2 tsp cinnamon
  • 2 tbsp. cornstarch

Biscuit Topping:

  • 1 cup Bisquick (I use the ‘Heart Smart’)
  • 2 tsps. sugar (I omitted)
  • 2 tbsp. butter, melted
  • ¼ cup milk
  • Turbinado (raw) sugar for sprinkling on top (optional)
  1. Preheat oven to 350 F.
  2. Mix together Bisquick, sugar (if using), butter and milk in a small bowl. Set aside.
  3. Combine blueberries, pineapple, water, sugar, cinnamon and cornstarch in a medium pot.
  4. Bring to a boil.
  5. Cook for approximately 2 minutes.
  6. Pour fruit filling into baking dish. I used the Chinet Bakeware 7 x 9. (You could also use an 8 x 8, or 7 x 11 pan)
  7. Cover filling with biscuit topping by dropping by heaping spoonfuls. It will be thick, and doesn’t have to completely cover the fruit – just make sure it’s basically even in thickness so it will all cook through at the same time. Sprinkle with raw sugar if desired.
  8. Bake until golden brown, about 25 to 30 minutes. Cobbler is excellent served warm or at room temp!
*Since I added pineapple to my filling (which is naturally very sweet), 3/4 cup sugar was too much in my opinion. I think 1/2 cup would have been better. However, since I omitted the sugar in the biscuit topping, they worked together to balance each other out okay. The level of sweetness is going to vary by individual preferences as well as the type and ripeness of fruit used. So, in other words, play with the sugar amounts to suit your needs 🙂
Recipe adapted from Kitchen Nostalgia
NOW – if you missed my first Chinet Bakeware giveaway, that’s okay! You have another opportunity!
One winner will receive a set of Chinet Bakeware including one of each size: 
8×8 Square Pan
7×11 Large Oval Pan
9×11 Rectangle Pan
7.25×9 Small Oval Pan

Please enter via the Rafflecopter form. If you are viewing this in an email, you will need to click over the actual post. Shipping only available within the US.
a Rafflecopter giveaway

I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part two of a 4 part series featuring Chinet, so if you don’t win this one, stayed tuned!

White & Dark Chocolate Bisquick Cookies (w/coconut oil)

I told you I would be back with chocolate very soon!  I’ve posted about Bisquick Cookies before (see Bisquick Triple Chip Cookies), and I decided to make them again with a couple of little changes. (And let’s be honest, I was craving cookies and wanted them quick, fast and in a hurry).  One, I used coconut oil in the place of butter.  It’s supposed to be healthier, and I love the slight hint of coconut it gives.  However, if you are not on Team Coconut, feel free to use butter.
I also used Hershey’s Baking Melts instead of regular chips.  They are large discs of chocolate.  Large disks people. Get on it. They give you these big chunks of chocolate-y goodness.
You can add anything you want really.  Nuts? Go for it. Butterscotch? That’s good too.  Peanut butter and chocolate chips…oh yes! How about cinnamon chips and walnuts…and maybe a little oatmeal.  Yep, I see many new flavor combos in my future.  Good thing they are healthy. Ya know, with the coconut oil and all.  *wink wink*  I’m calling these white and dark chocolate, but technically, they are white and semi-sweet chocolate cookies, but that made the title too long. One chip is light, the other is dark, so that’s what I went with.  I hope you don’t mind.  If you do, well, get a life sorry. oops, my personality is slipping out.

  White & Dark Chocolate Bisquick Cookies

 1/2 cup coconut oil*, softened (mine was partially melted)
1/2 cup brown sugar, packed
1/2 cup sugar substitute* (I used NuNaturals PreSweet Tagatose)
2 teaspoons vanilla
1 egg
2 3/4 cups Heart Healthy Bisquick baking mix
1/2 cup semi-sweet Hershey Baking Melts
1/2 cup white chocolate chips
*Can use butter in place of coconut oil and all brown sugar in place of sugar substitute
Heat oven to 375°F.
In large bowl, mix coconut oil, sugars, vanilla and egg.
Stir in Bisquick mix, and chips.
Drop dough by rounded tablespoons onto ungreased cookie sheet, about 2 inches apart; flatten slightly.
Bake 8-10 minutes or until golden brown around edges. Remove from cookie sheet to cooling rack.
Notes – the large chunks of chocolate are a little hard to mix in with this stiff dough. I just used my hands and worked all those chips in. It’s worth it! Coconut oil gives the cookies a slightly different texture than butter.  They are soft and chewy, with a slight crispness on the outside, but not quite as moist. They aren’t dry, but just a little different.
I am linking this recipe up at (Monday) The Tumbleweed ContessaHolly’s Stamping AddictionThe Dedicated HouseHomemaker on a Dime,Delightfully DowlingSkip to my LouProject InspireMaking the World CuterMrs. Happy HomemakerI Should Be Mopping the FloorThis Gal CooksMy Favorite Finds (Tuesday) Naptime CreationsMandy’s Recipe BoxPocket Change Gourmet,  33 Shades of GreenBlessed with GraceZentmrs. & The Mr., Memories By the Mile, Hun…What’s for Dinner?, Inside BruCrew Life (Wednesday) Fluster BusterSemi Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsHungry Little GirlNaptime is My Time, Bloom Designs, Cherished Handmade Treasures  (Thursday)Designed DecorTaste and Tell,  Miz Helen’s Country CottageThe Mandatory Mooch,  The Busy Bee’s(Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryMummy DealsOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty Creations, Close to Home (Saturday) Sassy Little Lady Lemons for Lulu,  Or So She Says…Six Sisters’ Stuff, Sweet as Sugar Cookies (Sunday) Mommy’s Sweet Confessions 

Speedy Sausage Muffins

I came across this recipe for Speedy Sausage Muffins at Susie QTpies Scraps of Life.  It is a recipe from one of the Gooseberry Patch cookbooks.  It seemed simple enough, and more importantly, it seemed like something at least 2 out of my 3 kids would eat.
I took the recipe, and made a few healthier substitutions…..my changes are in italics.

(Healthified) Speedy Sausage Muffins

1 lb. ground turkey sausage, browned and drained
3 c. Bisquick Heart Healthy biscuit baking mix
1 1/2 c. shredded Cheddar cheese
10-3/4 oz. can Cheddar cheese soup
3/4 c. water

11 ounces skim milk

Combine sausage, baking mix and cheese in a large bowl; make a well in center of mixture.  Stir together soup and water; add milk to sausage mixture, stirring just until combined.  Spoon into lightly greased muffin cups, filling to top of cups.  Bake at 375 degrees for 20-25 minutes, until lightly golden.  Serve warm.  Makes 16 12 muffins. (I filled my muffin tins very full!)

We had these for dinner with fruit salad and grits. (We do love our breakfast for dinner!) The verdict…..AWESOME.  My girls loved them, as did I.  They tasted like a sausage biscuit or a huge sausage ball.  They also freeze and reheat well!