Miss Frances' Blueberry Surprise Cake

One summer I interned at a Wal-Mart Distribution center in South Carolina. The customer service coordinator was Miss Frances, a precious older lady who liked to bake. She brought this cake in one day, and it is to die for, I promise.

Miss Frances' Blueberry Surprise Cake

1 can blueberry pie filling (Lucky Leaf, heavy syrup)
3 c. sifted cake flour
1 tsp baking powder
1 tsp baking soda
1 c sugar
1 c butter
2 eggs, beaten
1 c sour cream
1 tsp vanilla

Topping
1/4 c. cake flour
3 tbsp butter
1/4 c sugar

Preheat oven to 375. Line a 9x13 cake pan with foil and generously grease the foil. Sift flour once. Add baking powder, soda, and sugar and sift into mixing bowl. Cut in butter until mixture resembles coarse meal. Add eggs, sour cream, and vanilla. Beat well to blend. Spread half the batter evenly in prepared pan.Spoon pie filling on top, spreading gently but evenly. Spread remaining batter over pie filling as evenly as possible. Combine flour, butter and sugar to make a crumb topping. Sprinkle evenly over batter. Bake 45 minutes. Cool in pan before serving.

Gooey Butter Cake

This is a classic, made popular again by Paula Deen. Personally, I prefer my version to the slabs you buy at Wal-Mart, but hey - that's just me. :)

True story - this is the first cake I ever made by myself. I was about eleven years old, and I was so proud of my handiwork. I popped it in the oven, and waited... and waited... and waited... An hour later, it still wasn't done, and I couldn't figure out why.

That was when Mom kindly reminded me that you actually have to turn the oven on before items inside will get warm. :)

Gooey Butter Cake

1 pkg. yellow cake mix
1 egg, slightly beaten
1 stick melted butter
8-oz pkg cream cheese, softened to room temp
1 box powdered sugar
2 eggs, slightly beaten

Preheat oven to 350. Mix cake mix, one egg, and butter. Press into a 9x13 cake pan (light sprayed or greased). Cream together cream cheese, powdered sugar, and eggs. Pour over cake layer. Bake 30-40 minutes, or until slightly browned.

Taco Stuffed Peppers

I needed a freezer-friendly recipe for a friend who'd just had a baby, and amazingly, I didn't have a single dish that fit that bill for the hot summertime. Everything I freeze is what I consider a winter dish - soups, chilis, etc. After a little digging, I finally settled on stuffed peppers, but I knew I didn't want to make the standard tomato soup version. I lumped together ideas from several different recipes and came up with this version. The picture only shows four peppers - I could have easily filled six. I had a little leftover filling, and it was wonderful on baked potatoes.

Taco Stuffed Peppers

6 bell peppers, any color
1 lb. ground beef
1 small onion, chopped
1/2 c. cooked rice
3/4 c. salsa or picante sauce
1/2 packet taco seasoning
1/2 c. shredded Mexican blend cheese

Preheat oven to 350. In a large skillet, brown beef and onion. Meanwhile, cut tops off peppers and scoop out seeds and membranes. Rinse thoroughly and drop in boiling water for no longer than two minutes. Remove with tongs and set upside-down to drain.

Once beef is cooked, drain excess fat. Stir in rice, salsa, taco seasoning, and cheese. Spoon into peppers. (If desired, top with extra cheese.). Place peppers in a cake pan lined with foil. Bake for 35 minutes. If tops are becoming too brown, lightly cover with foil.

Once cooled, these can be frozen. Wrap individually in foil or freezer paper. To reheat, microwave on high for 5 minutes, or bake 30 minutes at 425.

Serves 6.

Nutella-Mocha No Bake Cookies

I confess: I have never been a fan of no-bake cookies. I know that's probably sacrilege at its worst, given that no-bakes are nothing more than a combination of the two greatest foods in the world - peanut butter and chocolate - but it's true. I just didn't care for them.

Lately, though, no-bakes have been popping up on Pinterest (you can follow me @ mandalee65). So has Nutella. And so has this funky coffee thing.

So I got to wondering... what if I swapped out the peanut butter in no-bakes for Nutella, and added instant coffee in place of some of the cocoa? In my head it sounded divine, but I wasn't sure it would play out that way in my mouth.

But oh, I was so right. Holy cow, they are incredible! So naturally, I must share. :) The only change I will make is cutting the butter down to 1/2 cup instead of one full cup.



Nutella-Mocha No Bake Cookies

1/2 c. butter
1 3/4 c. sugar
1/2 c. milk
2 tbsp cocoa powder
2 tbsp instant coffee granules
1/2 c. Nutella
3 c. quick-cooking oats

In a double boiler, heat butter, sugar, milk, cocoa powder, and coffee granules until thoroughly dissolved and right to the point of boiling, stirring constantly. Remove from heat and stir in Nutella until melted. Add oats. Drop by spoonfuls onto cookie sheets lined with wax paper. Cool in refrigerator, then store in airtight container with wax paper between each layer of cookies.

Chocolate Gravy

I think this must be an Arkansas thing - I've never heard of it or seen it anywhere else. Nanny made it for us when we visited, and it was such a treat. She didn't leave a recipe, so Mom had to figure it out herself. Thankfully, she did, so this treat wasn't lost to us.

Chocolate Gravy

1 c sugar
3 heaping T cocoa powder
2 T flour
dash salt
1 tsp vanilla
1 c water

Whisk together all ingredients in a medium saucepan and stir over medium heat until slightly thickened. Serve immediately with biscuits and butter.

Crispy Coated Chicken

This is a quick & easy recipe - but leftovers aren't great, so only make as much as you need.

Crispy Coated Chicken

1 pkg. onion soup mix, crushed
2/3 c. fine dry bread crumbs
dash pepper
1 egg or 2 egg whites
2 T water
6 boneless skinless chicken breasts
2 T margarine, melted (optional)

Preheat oven to 400. Combine soup mix, bread crumbs, and pepper in a small bowl. In a second bowl, beat together egg and water. Dip chicken into egg, then coat with crumbs. Transfer to ungreased baking sheet. Drizzle with margarine. Bake 30 minutes, or until juices run clear.

Red, White & Blue Salad

I don't often post salad combinations (I feel weird calling a salad a "recipe"), but this is one of my very favorites, and truly worth posting. I'm not going to bother with amounts, because it just doesn't matter. Add as much or as little as you want. This is delightful when summer berries are at their best.

mixed salad greens (spinach, arugula, etc)
strawberries, sliced
blueberries
bleu cheese crumbles
cooked chicken, diced
bacon or real bacon bits
olive oil
white balsamic vinegar
1 packet splenda
black pepper
kosher salt

Top the greens with the berries and bleu cheese. In a small skillet over medium heat, cook chicken and bacon together until heated through. Transfer to salad. In the same skillet, add equal parts olive oil and vinegar (careful - it tends to splash. You may need to lift the skillet off the heat entirely.) Stir in splenda packet until dissolved, and add fresh ground pepper and kosher salt to taste. Drizzle evenly over salad.

Strawberry Daiquiri Cake

Okay, so this is almost the same thing as the Lemonade Cake, but the taste is so different that I thought it warranted its own post. :)

Strawberry Daiquiri Cake

1 strawberry cake mix (I like Duncan Hines)
6 oz. frozen strawberry daiquiri mix, thawed (Bacardi)
3/4 c. powdered sugar
8-oz tub Cool Whip

Make cake according to directions. Allow to cool 15 minutes, then poke holes all the way through with a knife. Whisk together daiquiri mix and powdered sugar until smooth and pour over cake. Refrigerate until absorbed into cake, then frost with Cool Whip. Store in refrigerator.

State Fair Subs

I think this recipe came from either a Taste of Home or Quick Cooking book. Jeff can't get enough of these. It's a great cold-weather sandwich, suitable for football parties and the like.

State Fair Subs

1-lb loaf French bread
2 eggs
1/4 c. milk
1/2 t pepper
1/4 t salt
1 lb sausage
1 lg onion, chopped
2 c shredded mozzarella

Preheat oven to 400. Cut bread in half lengthwise. Hollow out top and bottom of loaves, leaving a one-inch shell. Cube the bread you just cut out. In a large bowl, beat eggs, milk, pepper, and salt. Add bread cubes and toss to coat.

In a large skillet, brown sausage and onion. Drain excess fat. Add to bread mixture, stirring gently. Spoon into bread shells and sprinkle evenly with cheese. Wrap in foil, allowing a pocket at the top so the cheese doesn't stick. Bake 20-25 minutes.

Mrs. Betty's Strawberry Cake

A super-sweet lady at Mom's church brought over this cake after Mom had surgery. It was a fantastic cake, and I promptly had to get her recipe. The note on the recipe said that it was best the longer it stayed in the fridge, but I wouldn't know - I think it only lasted two days!

Mrs. Betty's Strawberry Cake

2 c. self-rising flour
2 c. sugar
4 eggs
1 c. canola oil
1 c. milk
1/4 c. mashed sweetened strawberries
1 sm box dry strawberry jello

Preheat oven to 350. Mix all ingredients and pour into greased 9x13 pan. Bake for 25-30 minutes, or until toothpick comes out clean.

Icing
1/2 stick softened margarine
3-4 c. powdered sugar
1/4 c. mashed sweetened strawberries

Mix all until smooth - may need to add powdered sugar or strawberries to get an appropriate spreading consistency. Ice cake and store in refrigerator.

Joyce's Cheese Dip

This recipe came from the sweet wife of one of Dad's coworkers. It is so good. Although the recipe calls for 8 oz of Velveeta, I typically use a whole pound. Sometimes, if I really want to crank up the heat, I'll use Mexican Velveeta. I've also combined half sausage and half ground beef, because it was what I had on hand. Either way, you can't go wrong. It makes a lot, but can be transferred to a 3-qt Crock-Pot pretty easily if you need to transport it.

Joyce's Cheese Dip

1 1/2 lb. sausage
1/2 onion, chopped
3/4 stick butter
4 tbsp flour
3/4 tsp paprika
3/4 tsp cumin
1/2 tsp garlic powder

1 Tbsp ketchup
2 c milk
1 -oz can Ro-Tel
8-16 oz. Velveeta, cubed

In a large skillet, brown sausage and onion. Drain and set aside. In a large saucepan over medium heat, melt butter. Whisk in flour until smooth. Add paprika, cumin, garlic powder, and ketchup. Stir until smooth. Slowly pour in milk, stirring constantly. Add Ro-Tel and sausage/onion mixture. Stirring constantly, heat through. Add cheese and stir until melted. Serve with tortilla chips or Fritos.

Sausage Balls

Hooray for this old classic! Just in case you actually didn't have a recipe, here's our version - quick and easy. Can't beat that. Oh, and you can make these ahead of time and freeze them, too.

Sausage Balls

1 lb. sausage (hot or mild)
3 c. Bisquick
2 c. shredded cheddar cheese

Preheat oven to 400. Allow sausage to warm to room temperature. Mix all ingredients together and shape into one-inch balls. (It is a good idea to wear gloves, since this is pretty messy.) Bake on ungreased cookie sheet for 10 minutes.

Meredyth's Mexican Dip

Several years ago, Mom helped me write out recipes on 4x6 cards. We laminated them, and even made dividers. Over time, the box holding the cards fell apart, and I wound up with a disorganized mess. I finally bought a new box for them (this time, one that latches!) and in the process of sorting, realized that I had not posted a single appetizer recipe to the blog.

It is well past time to remedy that, methinks. :)

Up first: a delicious Mexican dip that came from my Aunt Meredyth. Since it needs a little time to sit before serving, it's wonderful for parties - just pop it in the fridge the night before and you're ready to go! Note: although you could get away with low-fat or fat-free cheese, don't try it with the sour cream. It will separate and get funky and ruin the dip.

Meredyth's Mexican Dip

1 15-oz can refried beans
8 oz sour cream
8 oz guacamole
1 4-oz can chopped green chilies, drained
1 4-oz can sliced black olives
1/2 pkg. taco seasoning
1/2 c. chopped green onions
1/2 - 1 c. chopped tomatoes
1 c. monterey jack cheese

Layer ingredients in order in a dish. (We use a #3 10-cup square Rubbermaid container.) Refrigerate at least two hours. Serve with tortilla chips or Fritos.

Lemonade Cake

I've had this recipe sitting in a file for ten years or more, and finally decided I would make it. Oh. My. YUM! It was sooo moist and light and summery - couldn't be better for a hot weather dessert. I am going to experiment with using other kinds of fruit concentrate and cake mixes - like maybe a strawberry daiquiri frozen mix with strawberry cake. Mmmm...

Lemonade Cake

1 lemon cake mix (I used Duncan Hines Super Moist Lemon)
6 oz. frozen lemonade concentrate, thawed
3/4 c. powdered sugar
8 oz. Cool Whip, thawed

Prepare cake according to directions. Allow to cool 15 minutes. Poke holes in cake with a knife or fork. In a medium bowl, whisk together lemonade concentrate and powdered sugar. Pour evenly over cake. Refrigerate until completely cool, then spread Cool Whip over top.

Ranch Potato Salad

So let me tell you about this incredible potato salad I made... Jeff's parents and grandmother came for a visit, so I thought I'd make burgers and tater salad. Thing is, I don't think I've ever made plain old potato salad - I always tried some weird recipe and it ended in an epic disaster. So I called Mom to see how she made hers and went to get the stuff. Problem: I forgot the relish. So I threw caution to the wind and instead came up with this version, which was sooooo good! I may wind up making it all summer, I liked it so much!

Note: as usual, ingredients are something of a guesstimate. I used both mayo and Miracle Whip because I didn't want to use up all of either of them - it could definitely be an either/or thing. Also, we buy the Ranch seasoning in big containers instead of little packets, so I'm guessing on the amount there, too. Doesn't really matter - just get it to a consistency you like. It's hard to mess it up, I promise. It's ridiculously simple. :)

Ranch Potato Salad

2 lb. Yukon Gold potatoes, diced in 1-in pieces
4 hard-boiled eggs, smooshed
3/4 c. mayonnaise
3/4 c. Miracle Whip
1/4 c. Ranch seasoning mix (probably about two packets)
1/2 lb. bacon
coarse ground black pepper

In a large saucepan, cover potatoes with water and boil until softened, about 15 minutes. Set aside to cool completely. Meanwhile, in a large skillet, coat bacon generously with black pepper and cook until crisp. Set aside to cool.

In a medium bowl, combine mayo, Miracle Whip, and Ranch seasoning. In a large bowl, combine potatoes and eggs. Stir mayo mixture into potatoes until thoroughly coated. Chill at least 1-2 hours. Just before serving, crumble bacon and stir into to potato salad.

Passion Bars

I pulled this ultra-rich recipe from Allrecipes.com a few weeks ago. It is so good! It goes together pretty quickly, and seems to work best in a glass 9x13 pan. Cut it into very small squares - this stuff is rich!

Passion Bars

2 c. quick cooking oats
1 c. all-purpose flour
1 c. brown sugar
1/2 tsp salt
1/2 tsp baking soda
3/4 c. butter, softened
1 14-oz can sweetened condensed milk
3/4 c. peanut butter
1/3 c. miniature chocolate chips

Preheat oven to 350. Grease a 9x13 pan and set aside. in a large bowl, stir together oats, flour, brown sugar, salt, and baking soda. Cut in butter to form a crumbly mixture. Reserve 1 1/2 c. of crumbs and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together condensed milk and peanut butter (this is a little easier if you warm the peanut butter first). spread evenly over crumb layer. Sprinkle chocolate chips over peanut butter mixture, then crumble remaining crumbs over top. Gently press the top layer of crumbs into the peanut butter mixture just a bit. Bake for 30-35 minutes, until golden brown. Cool completely before cutting into bars.

Serves 24.

Lemony Fruit Trifle

Ever messed up a recipe and realized the messed-up version was better? heh...This is the perfect spring dessert. You can use whatever fruits you like. My version is below. It originally called for coconut cream pudding and a can of crushed pineapple to mix into the topping. I liked the lemon better, and the whole thing was completely devoured. It was most definitely a hit. :) Amounts for the fruit are guesstimates. I didn't measure; I just layered them into the bowl until they looked pretty. Also, I don't recommend using fat-free half & half or sour cream; over time, the topping will start to separate if you do. Skim milk, however, is fine.

Lemony Fruit Trifle

2 c. red seedless grapes
1 fresh pineapple, chunked (or 2-3 cups canned & drained chunked pineapple)
1 pint blueberries
6 sliced kiwifruit
2-3 c. strawberries, sliced

topping:
1 1/4 c. milk
1/2 c. half & half
1/2 c. sour cream
1 + 1/2 3.4-oz pkg lemon instant pudding
1 c. shredded coconut


Layer fruit in large serving bowl as desired. In a medium bowl, whisk together milk, half & half, and sour cream until smooth. Add pudding mix and beat with a mixer on high speed for 2 minutes, or until it begins to thicken. Pour over fruit. Garnish with coconut.

Serves 10-12.

Asian Broccoli Slaw

This is really good, easy to put together, and refreshing for hot summer days! You can sprinkle on chopped cashews right before serving, if you like.

Asian Broccoli Slaw

1 16-oz bag broccoli slaw
1 lb cooked chicken, shredded
1 red pepper, julienned
1 cup sliced scallions

1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp sugar (or 3 pkts splenda)
2 garlic cloves, minced
1 tsp freshly grated gingerroot
2 tbsp olive oil
1 tsp sesame oil

In a large bowl, combine first four ingredients. In a medium bowl, combine all other ingredients and whisk until well-mixed. Stir into broccoli mixture until coated. Serves about 6.

Cajun BBQ Rub (for Pork Tenderloin)

This rub is so good! I do leave out the sage because I don't care for the taste of it. It would work on chicken, too.

Cajun BBQ Rub

lime juice
2 tsp fresh lemon juice
2 tsp paprika
1 tsp packed light brown sugar
1 tsp celery seed
1 tsp ground cumn
1 tsp ground sage
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 1/4 lb lean pork tenderloin, fat trimmed away
2 sprays cooking spray

Rub lime juice over the pork tenderloin. Mix the remaining ingredients in a small bowl with a fork, then pat gently onto the tenderloin, coating evenly.

Broil 5-6 inches from heat, turning once, until meat thermometer reads 160, about 14 minutes

or

To grill, spray grill rack with nonstick spray and preheat grill to high. Set tenderloin directly over heat and grill, turning once, until 160, about 12 minutes.

Transfer tenderloin to a cutting board; let stand 5 minutes before slicing into 1/2-inch rounds. Serves 4.

Chicken with Sausage and Capers

I bought my first-ever jar of capers for this dish. I had no idea the little buds were so salty! Be sure you rinse them well, or it will overpower the meal - which, by the way, is quite delicious. I added a bit more tomatoes than originally indicated, mostly because I looooove tomatoes, and I absolutely believe you can never have too many. I also couldn't find hot Italian sausage, so I used sweet sausage and added some cayenne. This reheats well, and although I ate it as is, it would be good with roasted potatoes or rice.

Chicken, Sausage, and Capers

2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional

In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.

Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.

Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.