When I was a little girl we used to stay outside all day long and play.  One of the things we did the most was ride bicycles.  We used to have this blackberry bush at the corner of our house.  There is a hill on the side of my Mom and Dad's house and we used to go around the house with our bikes.  Well more times than I can count someone would end up in that blackberry bush.  Over the years it grew and we enjoyed the berries so much.  Sadly my parents decided it was time to do away with it and cut it down.  I am sure to them it was getting unruly.  To this day when I see blackberries I think of that bush and the many times I had to somehow climb out of it when I crashed into it. Its funny how a simple little berry can bring back such a memory. 



Bumbleberry is just mixed berries. I had heard the term before but never really knew what it meant. A friend of mine who makes and sells her own jams and jellies told me what it meant. She sells bumbleberry jam at our local farmers markets. I can say I have bought one and my daughter loves it. I accidentally picked up a frozen bag of mixed fruit at the store and was not sure what to do with it. Bumbleberry Cobbler was what I came up with.  I have to say this turned out really good. This has raspberries, blueberries, blackberries, and strawberries in it.  How can it not be good? 

Put a stick of butter in your casserole dish and place in a 350 degree oven to melt.  In the meantime, combine the flour, 1 cup of sugar and milk.  Once its melted remove from the oven and pour the batter mix over the butter, do not stir.






Bumbleberry Cobbler
Inspired by Southern Plate's Christy Jordan

• 2 C Berries, frozen or fresh- I used a frozen
• 1/2 cup sugar
• 1 cup milk
• 1 cup self rising flour
• 1 cup sugar
• 1 stick butter or margarine

1 box devil’s food cake mix
Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Shared at:
A Well Seasoned Life
A Theme Bakers Sunday @ Cupcake Apothecary
Foodie Friday @ Little Brick Ranch
Church Suppers Sunday @ Everyday Mom's Meals

A couple of years ago I came across a blog that I instantly fell in love with.  Christy Jordan is the author of Southernplate.com.  Not only does she post great recipes she also tells a story that makes you feel like you are right there.  Christy Jordan and Southern Plate are the main inspirations behind my blog.  Through her stories and her cooking she has ignited a passion for writing in me that I had set aside just because I was too busy being a mom.  This recipe was one of the first recipes I tried of hers and it became a family favorite as soon as the first bite.  Who knew that a saltine cracker would be so good fried.  My daughter now sees a box or sleeve of crackers and asks "are we having chicken?"  I do not have as many pictures as normal but this was a busy weeknight and I snapped a few quick pictures. So lets get to the recipe.

Chicken Planks

• Chicken Breasts
• 1 -3 Sleeves Saltine Crackers
• 2 eggs
• Cooking Oil

Pour oil in large skillet to a depth of 1/4 inch. Heat on medium while you prepare the chicken.
Place chicken in gallon ziplock bag and beat out until 1/4 inch thick. Crack eggs into bowl and beat with fork. Crush saltines and put in a separate bowl.
Cut each chicken breast into three strips and dip each piece first in egg mixture, then in cracker crumbs, being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides. Drain on paper towel lined plate.