My Grand pick up a box of fresh peaches for me last week and they were some of the best I’ve ever eaten. I decided to make my family some peach cobbler for a treat after supper (so sad I didn’t get any because I’m still doing 75 hard) but we did freeze some so I can make it again later.
You can make cobbler from canned of course but fresh is the best in my opinion. This from scratch recipe is super easy to do and comes out great!
Fun fact: peaches are probably my favorite thing to eat if I had to pick one. When I was pregnant with Paisley, all I ate were peaches and I’m surprised she didn’t come out smelling like one. HA! My great grandmother taught me how to can growing up and we canned a lot of things but our best prize always came from our peaches. We even one The State Fair of Oklahoma once and were featured in Country Woman magazine.
5-6 peaches peeled, cored, and sliced
3/4 cup of sugar
1/4 teaspoon of salt
6 Tablespoons butter (I always use Kerry Gold but if I had fresh that would be even more glorious)
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon (extra because, cinnamon)
Add the sliced peaches, sugar and salt to a saucepan on medium heat and stir to combine.
Cook for just a few minutes, until the sugar is dissolved. This also brings out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a bowl mix together the dry ingredients (flour, sugar, baking powder, and salt.) Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice over the batter-I try to have them in an even layer so parts of the cobbler don’t have more peaches than another. Sprinkle cinnamon over the top. I like a lot so be generous!
Bake at 350 for around 40 minutes. I like ours a little crispy. Serve!
You can’t have cobbler without ice cream and one of our favorite hacks is getting the sleeves of the Bluebell mini cups to take to the hayfield. They are the perfect amount to go with a slice!
I love this meal because it’s easy to prep and there’s no work on my part. It’s ready when I come home and easy to transport to the hayfield.
TIP: I like to marinate my roast overnight for extra flavor. I don’t measure but I mix garlic salt, onion powder, pink Himalayan salt, and pepper into a bowl and rub all over, heavily coating it. Wrap in plastic wrap and put in the refrigerator.
To cook, grab your crockpot, quarter Yukon gold potatoes and cut your carrots unless you’re using baby carrots.
Add a layer to the bottom of your crockpot, set roast on top, add the rest of your potatoes/carrots, slice a white onion into strips and throw in, cover with water until all is covered. Pop lid on and put on low for 8 hours.
When you come home, your house will smell amazing and all you have to do is serve! I usually throw some green beans on the stove and cook hot rolls with it.
I’ve had a lot of questions come in about transporting food, meals, favorite products, etc. Today I thought I’d share a few tips and tricks regarding Hayfield Meals and will probably end up extending this to a two part post on down the road. For now, here are some tried and true things that I do to make hay season a little easier.
We all know the feeling of our vehicles being the mobile kitchen table, water wagons, and what have you. The entire back half of mine is usually dedicated to storing my “feed bag”, ice chest, and whatever food I’m delivering that day.
Get an ice chest that YOU can carry but will also fit your meals or whatever you need to keep cold. Most of the guys already have their own ice chests or backpacks in their tractors so it’s rare that I ever bring drinks. I love this one I purchased. It’s perfect size, I leave it in my suburban (which has also proved handy when going to the grocery store and needing to run errands-keeping my items cold) and it doesn’t take up a ton of space. You can deck it out and grab some pretty cool stickers from my shop too.
Another hack, The IceMule. You won’t regret getting him one and these easily fit in the tractor when a lot of ice chests don’t. It’s easy to carry and keeps them from having to stop to get drinks. I shared more about it on our Hayfield Meals Instagram page.
Have a bag ready with all of your supplies so you aren’t constantly having to gather every meal. I try not to be wasteful but it’s also a pain to cart ceramic dishes, glasses, and silverware to the fields and bring them back to wash. I have my plastic plates, cutlery, a roll of paper towels for napkins, a dish I leave in for left overs, a box of zip lock baggies, a pack of wipes, salt and pepper, a roll of trash bags, and a roll of aluminum foil.
Cookie sheets. I learned this one from my mom but they are awesome to cart and keep things together. I use this item more than I ever thought I would for transporting rather than baking.
Buy in bulk. It saves A LOT when I can get all of my paper and plastic (and even ingredients) from a place like Sam’s. Usually I only have to go once in the summer and I’m good until next season. Invest in a membership.
Make breakfasts ahead of time that you can freeze and reheat and bag up snacks when you meal prep. This is super helpful for them to throw in their cooler and go and all I have to worry about is bringing a hot dinner.
There’s nothing wrong with a good old fashioned sandwich. Add extra fixings, a good sauce, and they will still be happy campers. But it’s also nice to bring some garden fresh fried okra, barbeque chicken, sweet corn and homemade mashed potatoes. They appreciate the hearty meals after a long day.
If taking sandwiches for several, wrap them in a paper towel and restack them in the bag the bread came in. It keeps the fillings from falling out and is much easier to cart.
Make more than needed. We love leftovers around our house and it keeps me from spending more at the grocery store. It’s also nice to be able to have plenty to feed any extra help that shows up and not worry about making an additional meal for lunch or dinner.
I feel like each year I learn something new, change a routine, or figure out how to work smarter not harder. As summer is a season of slowing down for many, its quite opposite for us so whatever I can do to make things easier for our family to better function, I’ll do it.
I hope this list helps! As I keep making notes of things, I’ll share another post soon of more tips and tricks.
This easy make ahead sub can be also be toasted and made with whatever ingredients you’d like. They are perfect for all day on the tractor and Zack LOVES these because they are fresh and filling. I cut his in two and wrap each half up. In the morning he throws his ice, drinks, snacks, and lunch in his backpack ICEMULE cooler from my store (I’ll share more about that handy dandy thing soon) and has all he needs to eat for the day until I bring him dinner. I plan to share what all is in his tractor soon too.
Probably one of the easiest meals I make for the guys that always turns out great, is quick, and I am not spending a ton on ingredients. My meat and cheese sliders are scrumptious and what I love most is you can choose whatever meat and cheese you prefer! I usually make them different each time.
Be sure to check my instagram for a fun little step-by-step reel. This downloadable card is at the bottom.
Meat of your choice (for these I used Cajun turkey and ham from the deli in our local grocery store)
Pepper jack cheese and provolone cheese also from the deli (you don’t have to use two – we just like them this way)
3/4 cup melted butter
1 tablespoon Dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon brown sugar
1 tablespoon poppy seeds
1 tablespoon garlic salt
12 pack King’s Hawaiian Dinner Rolls
Pre-heat oven to 350 degrees.
Grease 9 x 13″ baking dish with non-stick cooking spray.
Combine melted butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and garlic salt into a small mixing bowl and whisk together. Set aside.
Slice the rolls in half and set tops aside. Put the bottoms in prepared dish.
Layer the meat and cheese to your liking. I do turkey/cheese/ham/cheese.
Place the lids (tops) of the rolls onto the sandwiches.
Brush the liquid mixture evenly all over the rolls.
Bake for 20 minutes or until the rolls are lightly browned and the cheese has melted.
Separate into individual sandwiches to serve.
I love this meal because I can pop my lid onto my dish or cover with foil to take directly to the field to eat as a family. Or, I can pack in an airtight bento box and throw in his lunchsack/cooler so he can eat them during the day.
I can make several pans at once and also make these ahead and freeze if I need something quick in a pinch!
I hope you like this twist to the classic sliders. Let me know if you make them and how they turn out for you! Please tag me @hayfieldmeals on instagram.