Recipe(tried): Turkey Breast and Fixins' Dinner and Blackberry Cobbler

Hello Everyone!

After going to our local Farmer's Market yesterday, I was amazed at the bright yellow color of summer squash and the gorgeous reds of the tomatoes! I also spied beautiful dark blue blackberries and snappy orange sweet potatoes! I thought to myself "all of these things would make a great turkey breast dinner!

So after finding some potted herbs and flowers to plant in my garden, I whisked away to our local grocery store and bought a turkey breast. I must say, dinner was incredibly delicious for a Saturday evening!

The only thing is that I wanted a double crust latticed topped blackberry cobbler and I looked and looked in all of my recipe books and even here to no avail. I know I have seen a picture of this somewhere...but I winged it and it came out fabulous!

Here is the menu and the recipes:
Lemon Pepper Roast Turkey Breast with Orange Sauce*
Baked Sweet Potato
Granny's Green Beans*
Cranberry Sauce
Gina's Better than Ever Squash Casserole*
Rolls & Butter
Sweet Iced Tea
Blackberry Latticed-Top Cobbler with Vanilla Ice-Cream*
*Recipe follows

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LEMON PEPPER ROAST TURKEY BREAST WITH ORANGE SAUCE
serves 4

1 half turkey breast
2 tsp. lemon pepper seasoning
1 tsp. seasoned salt
1/4 cup orange juice
1/4 cup water
3 Tbsp. butter

Place turkey breast in baking pan. Sprinkle with lemon pepper seasoning and seasoned salt. Dot with butter. Pour orange juice and water around turkey breast and cover with foil or lid to baking pan. I used a corningware casserole dish.

Cook 1 hour with the lid on. Take lid off, baste with juices and cook one more hour without lid.

Take out of oven and let rest for 5 minutes before slicing. Drizzle orange sauce over slices before serving.

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GRANNY'S GREEN BEANS
serves 4

2 cans green beans
2 slices bacon, cut into pieces
salt & pepper to taste

Drain green beans. Place in a microwave dish, salt and pepper to taste. Place bacon pieces over and microwave on high for 3 minutes. Toss well before serving, taste for seasoning and adjust. Quick, easy and delicious!

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GINA'S BETTER THAN EVER SQUASH CASSEROLE
serves 6

5-6 yellow crookneck squash, sliced
1 large garlic clove, minced
1 medium Vidalia onion, chopped
1/2 cup chopped sweet red bell pepper
1/2 stick (1/4 cup) butter
1/2 cup sour cream
1/4 cup grated Parmesan cheese (plus 1/4 cup for topping)
1 cup crushed Saltine crackers (plus 1/2 cup for topping)
1 cup grated Mexican 4-cheese blend
1 tsp. salt
1 tsp. black pepper
1 tsp. sweet paprika

Preheat oven to 350 degrees F.

Cook squash in a pot of water til tender. Drain well and place in large mixing bowl.

Saute onions, red bell pepper and garlic til soft and golden. Add to bowl. Add sour cream, cheese, parmesan cheese and saltine crackers. Mix well. Add salt and pepper, mix well. Taste and adjust seasonings.
Pour into a buttered casserole dish and top with topping.

TOPPING:
Mix 1/2 cup crushed saltines with 1/4 cup parmesan cheese and sprinkle over casserole. Sprinkle with paprika.

Bake at 350 for 35 minutes. Delicious!!!

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BLACKBERRY LATTICED-TOP COBBLER
serves 6-8

3 pkgs. (12 oz. each) fresh blackberries
1 cup sugar (plus 1/4 cup for sprinkling on top)
1/3 cup all-purpose flour
1 Tbsp. lemon juice
1 pkg. Pillsbury brand refrigerated Pie Crusts
2 Tbsp. butter, softened
Vanilla ice cream (for serving)

Preheat oven to 425 degrees F.

In a large mixing bowl, combine berries, 1 cup sugar and flour. Toss well to cover. Sprinkle with lemon juice and toss gently.

In a 9-inch rectangular deep glass baking dish, line the bottom and sides with one pie crust. Gently stretch so that sides are covered. If it tears, mend together gently.

Pour prepared berries in, dot with butter. With the other pie crust, lay it on a wooden cutting board and cut into long strips about 1/4 inch width. Start lattice, over and under and stick ends to sides when finished for a finished look. Sprinkle top with remaining 1/4 cup sugar.

Bake for 35-40 minutes or until browned and bubbly.

Serve warm with vanilla ice cream.

Enjoy!

Gina