Peach Cobbler

Here’s another yummy recipe from Dr. Reddell’s mom!

1 stick butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 large can sliced peaches

Pre-heat oven to 375°. Cut up stick of butter and put in bottom of a 9×12 baking dish. Mix sugar, flour and milk until batter is smooth. Pour over butter. Gently place the peach slices over the batter using a fork. Slowly pour juice over the slices until you have covered the entire dish. This may or may not take all the juice.

Bake at 375° for 35-40 or until the crust has come to the top and is golden brown.

**Try the recipe using other fruits too!


Pineapple Upside Down Cake


We always get these wonderful treats from Mrs. Reddell (Dr. Reddell’s Mom), It truly makes our days better! We thought we would start sharing these amazing recipes with all of you!!

1/4 cup butter or margarine, melted
2/3 cup firmly packed brown sugars
1 (20 ounces) can sliced pineapple, drained
10-12 maraschino cherries
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix without pudding
Cream cheese frosting

-Combine brown sugar and butter: spread evenly into 2 greased 9-inch round cake pans. Arrange pineapple slices, cherries and pecans on top

-Precare cake mix according to directions, pour batter gently into pans so you don’t disturb your fruit and nuts. Bake at 350 degrees for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean

– Cool pans on cookie rack, then turn one upside down on your cake plate. Frost. Then turn the second one upside down on your cake plate. Frost both sides, but DO NOT frost the top.

Patty Pantry


Can’t get enough Chocolate Cake


  • 1 package (18-1/14 ounce) chocolate cake mix
  • 1 package (2.1 ounce) sugar-free instant chocolate pudding mix
  • 1 3/4 cups water
  • 3 egg whites


  • 1 1/4 cup cold fat-free milk
  • 1/4 teaspoon almond extract
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) reduced-fat whipped topping-thawed

BAKE: 15 minutes at 350°

Staff Recipe of the Month: Pepper-Jack Cornbread Sticks

Patty’s Pantry



Pepper-Jack Cornbread Sticks


  • 1 box Jiffy corn muffin mix
  • 3/4 cup of cream corn
  • 3 ounces pepper jack, grated (about 3/4)
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted; plus more butter for serving



  1. Preheat oven to 425°. Set 2 cast-iron cornbread-stick pans in the top of oven until hot, about 15 mintues.
  2. Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not overmix.
  1. Carefully remove pans from oven and brush each cornbread-stick mold with about 2 tablespoons batter. Bake until sticks are golden and a toothpick inserted into center comes clean, 12-15 minutes. Remove pans from oven and, using a sharp knife, release sticks. Serve with warm additional butter.









Staff Recipe of the Month

Patty’s Pantry:  Staff Recipe of the Month

Can you SEE what Family EyeCare Center is cooking? Country Breakfast Pie

This is one of my favorite recipes to take to work on Saturday morning.  I always chop the peppers and onions and put them in a container in the refrigerator and use already shredded swiss cheese to save time. I assemble the quiche in the morning and pop it in the oven so it is ready to take to work.

 Country Breakfast Pie

  • 1 Package of Jimmy Dean sausage (any flavor)
  • 9” pie shell, pre-made or from “scratch”
  • 1 ½ Cups of grated Swiss cheese, pre-packaged shredded is okay too.
  • ¼ Cup chopped green bell pepper
  • ¼ Cup red bell pepper
  • 2 tbsp. chopped onions
  • 4 eggs lightly beaten
  • 1 Cup light cream

Cook sausage until done. Crumble, then drain. Prepare 9” pre-made or “from scratch” pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add egg mixture. Pour in shell. Bake at 375 degrees for 40 to 45 minutes. Cool on rack for 10 minutes. Makes 6-8 servings.