OH.MY.AWESOMENESS.

And no, I'm not talking about Texas' comeback in the 3rd inning last night....I'm talking about the Heavenly dessert I made while watching said comeback. The 2 combined proved to be true bliss.

I was glancing through the May issue of Southern Living yesterday looking for new dinner recipes. I was making my grocery list and I thought I might try to spice things up and get something other than tacos, spaghetti and hamburgers. The good news is....I retired one of those from the list for this week. I did get stuff for tacos and spaghetti, but instead of the hamburgers we are going to try this recipe that Kristin totally enticed me with. It's from none other than Pioneer Woman herself, so it has to be delish.

BUT, in the process of scouring Southern Living I found a dessert recipe that I decided I just had to quality control. After all, I feel that it's important to know if we are getting good, quality recipes out of our investment or if it's simply a nice table magazine. Who am I to just take their word for it and never create culinary masterpieces on the basis of trust? I bought the necessary ingredients, came home, watched some baseball and threw my dessert together while I waited with scepticism as it baked...and wha-la!

AMAZING!!! Dave had been studying upstairs and had no idea what I was doing...I called him down for a little "study break" and I think the words, "Perfect wife" may have come out of his mouth. If not I'm sure he was thinking it in his head.

Blueberry-Pecan Cobbler

Southern Living May 2009

Ingredients:

2 (16 oz) packages of frozen blueberries, thawed and drained

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract (I left this out because I didn't have it...oops!!)

3/4 cup sugar, divided

5 tbsp. all-purpose flour, divided

5 white bread slices

5 tbsp. butter, melted

1 large egg

1/2 cup pecans, finely chopped

1. Preheat oven to 350 degrees. Stir first 3 ingredients, 1/4 cup of sugar, and 3 tbsp flour in a lightly greased 11 x 7 inch baking dish.
2. Trim crust from bread slices and cut each slice into 3-4 strips. Arrange strips over blueberry mixture. Stir together butter, egg, and remaining 1/2 cup of sugar and 2 tbsp. flour and drizzle over the bread slices. Sprinkle with pecans.
3. Bake at 350 degrees for 40-45 minutes or until golden and bubbly. Let stand for 10 minutes. Serve Warm.
4. And I will add, serve with ice cream!! YUM!

Enjoy!! And yes, you have Michael the breakdancer to thank for the title of this blog post. I think I'm going to try to incorporate it here and there.