Blueberry Stack Cake

Blueberry Stack Cake


1(18.5oz.) box butter cake mix
1 stick butter, room temperature
1 tsp. vanilla
4 eggs
2/3 c. milk


In large mixing bowl, add all ingredients to the cake mix and beat until well mixed. Bake in 6 thin layers and ice with filing.


Filling:

1 (8oz.) cream cheese
1 can blueberry pie filling
1 (9oz.) Cool Whip
1 c. sugar


Cream the sugar and cream cheese. Add frozen whipped topping. Spread thin layer of whipped topping and blueberry pie filling on each layer of the cake. Cover entire outside of cake with whipped topping and drizzle blueberry pie filling on top and sides. Chill before serving.

Cherry Salad

Cherry Salad

1 (21oz.) can cherry pie filling
1 (20oz.) can crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) ctn. Cool Whip topping

Combine all ingredients. Blend well. Place in 9 x 13-inch dish. Cover and refrigerate until set. Makes 6-8 servings.

Pineapple Casserole

Pineapple Casserole

2 lg. cans pineapple tidbits, drained
1-1/4 c. sugar
5 T. flour
1 c. shredded med. -sharp cheddar cheese
1 stack Ritz crackers, crushed
1 stick margarine, melted

Layer in casserole dish in the following order: pineapple, sugar combined with flour, cheese, crushed crackers. Drizzle with melted butter. Bake at 350 until slightly browned and bubbling.

Buttermilk Pie

Buttermilk Pie

1/4 c. flour
1 stick melted butter or margarine
1/2 c. buttermilk (non fat)
1 1/2 c. sugar
1/2 tsp. vanilla extract
3 eggs
1 unbaked pie shell

Mix all ingredients well and pour into pie shell. Bake at 350 for 50 to 60 minutes. Pie is done when top is golden brown and knife inserted in middle of pie comes out clean.

Monkey Bread

Sister requested that I post this recipe. I made it for her baby shower when My Buddy was still in her tummy! It really is easy and so good...can't beat the presentation of it either...I wish I had a picture of it to put on here.

Monkey Bread

4 cans (10 each) refrigerated biscuits
3/4 c. sugar
1 tsp. cinnamon
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3/4 c. sugar
1/2 c. brown sugar
1-1/2 tsp. cinnamon
3/4 c. butter

Cut all biscuits into fourths. Place 3/4 c. sugar and 1 tsp. cinnamon in a plastic bag. Add biscuit pieces and shake to coat. Arrange pieces in a well greased bundt pan. Place 3/4 c. sugar, brown sugar, cinnamon and butter in a pan and bring to a boil. Pour mixture over biscuits. Bake at 350 for 45 minutes. Turn upside down onto serving dish and remove from pan immediately after baking. Pick pieces off with toothpick or fingers.

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Sister has sent me several of her favorite recipes, so I will post all of those during the next week. I'm loving having y'all send me your favorites!! This is so fun!

Taco Dip

1 lb. ground beef
dried onions (1-2 Tbsp., give a good sprinkling)
8 oz. jar taco sauce
2 (8 oz.) pkg. cream cheese, softened
8 oz. sour cream
1 pkg. taco seasoning
sharp cheddar cheese

Brown the beef and dried onions. Add jar of taco sauce. Combine cream cheese, sour cream and taco seasonings in separate bowl. Layer cream cheese mixture on bottom of a 9x13 dish. Next, layer meat mixture (that has been allowed to cool a bit) on top. Top with cheese.

Serve while meat is still warm and cream cheese mixture is cold or you can heat in oven at 350 degrees for 20-30 minutes.

Serve with tortilla chips.

Corn Dip

Y'all know I love a good story behind a recipe, and this one involves the "giver" of the recipe! The Dish Washer and I are 9 years apart in age. This has made for some very funny jokes about the fact that when he graduated from high school, I was in the third grade. THIRD GRADE! Now, I know that once you reach a certain point that age is just a number, but it is still hilarious to me! Don't worry, we started dating when I was 22! ;) That's a little background to this story. Anyway, Heather Willalwaysbekingtome is who sent me the great dip recipes that I am going to share with you. She has a brother, Kenny, who is my age, and we were always hanging out together with our group of about 6 church friends. We were so much like brothers and sisters in that group! When Heather got married, naturally, Kenny needed a date to the wedding/wedding parties. And, naturally, I was his date. I had so much fun getting to be a part of that and still remember it to this day. You know who was at that wedding, in the same building, looking out across that Capital City that I was, years before we ever knew each other even existed? The Dish Washer! He was fraternity brother/college roommate with Heather's brother in law. I am just fascinated by the fact that my future husband and I were in the same spot at her wedding. I was still in high school! Do you ever think about people you've met and how you might have come in contact with them in the past?

That's enough of a story, let's get to the real goods! She said she wanted to send me these since football season was so near. We cheer for different teams in this state, but food can unite us all, right? Heck no! Not here! :)

Corn Dip

2 cans Mexicorn
2 c. mayo
2 c. grated Parmesan cheese
2 c. grated Pepper Jack cheese

Combine all ingredients and bake at 350 until bubbly.

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**I don't know if she drains her corn or not, but I probably would.  Then I'd mix all and bake in 9x13 casserole at 350 for 30-40 minutes.

One more dip recipe from her tomorrow!

Hot Sauce Meatballs

Does your Dish Washer like hot wings as much as mine? Well, this weekend I was reading through a cookbook and found a recipe for meatballs using Frank's Red Hot sauce, which was perfect because I had some leftover from when I made Buffalo Chicken Dip. I changed up the original recipe a little bit by using oats instead of bread crumbs:

Hot Sauce Meatballs

1-1/2 pounds ground beef

1/2 c. cooking oats

1 egg

1/2 c. onion, minced

1-1/2 tsp. Frank's RedHot Wing Sauce

Sauce

1/2 c. Frank's RedHot Wing Sauce

1 c. ketchup

3/4 c. beer

Preheat oven to 400. Combine beef, oats, egg, onion and 1-1/2 tsp. wing sauce. Shape mixture into 1-inch meatballs. Put meatballs in a baking pan. Bake for 10 minutes, until cooked through. (Mine went about 13 minutes.) Drain off drippings.

In a large pot, bring 1/2 c. wing sauce, ketchup and beer to a boil. Lower heat and simmer for 10 minutes, until slightly thickened. Pour over meatballs and place back into warm oven until meatballs are heated through.

Easy (and different) Cubed Steaks

I don't know about y'all, but I usually fix cubed steak one way...dipped in flour and fried. I was trying to figure out something else to do with them, so I adapted a recipe that I found. We had Broccoli Casserole with this.

Easy Cubed Steaks

3-4 cubed steaks

can cream of onion soup

dash of Worcestershire sauce

salt, pepper and garlic powder to taste

Season steaks with salt, pepper and garlic powder. In a cast iron skillet (just happened to be what I used, but doesn't have to be) brown on both sides. Spread 1 can of cream of onion soup over the top and dash some Worcestershire sauce. Cover with foil and bake in 350 oven for 1 hour. (It makes the best gravy without having to use flour. Sure would have liked to put them on mashed potatoes.)

Sopapilla Cheesecake

I couldn't figure out what I wanted to make for the breakfast. I really wanted to make Grits Casserole or Hashbrown Quiche, but the Olympics have been keeping me up entirely too late to even think about waking up any earlier than I have to just to put something in the oven. (GO MICHAEL PHELPS!! I could go on and on about all my favorites, so I better just say GO TEAM USA!!!!) This is a recipe that I have been eyeing for some time now. I first saw it over at The Pioneer Woman Cooks (it's the 4th comment down) and then at The LPM Blog. Click on both links to see recipes. Today, the breakfast was the perfect time to try it because it seemed more like a cheese danish to me. The two recipes are slightly different in the amount of sugar used...I went with TPWC's recipe simply because I had already printed that one out back when I first found it. Super easy and super delicious!! (Super terrible for calorie counters!!)

Three posts in one day...what a great food day!!

Sausage and Egg Casserole

Today, we held a breakfast at our office to say goodbye to two of our coworkers who are leaving us this week. You know me, I always love FOOD days! This recipe is courtesy of Jim, whom I share an office with, and his wife, whom I asked permission to be able to share this. (THANKS SO MUCH, if should ever read this blog)!! I could hardly wait to get home to share it with you!! It was absolutely delicious and my favorite thing there. I have never had one like this! This is the recipe just as she sent it over to Jim via email with all of her notes about the recipe. I kid you not, I ate one of my co-worker's leftovers after she scooped it onto my plate. I'm really surprised I am not 500 pounds!!

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SAUSAGE & EGG CASSEROLE
JANICE CLIFFORD

(SERVES 8 TO 12 DEPENDING ON SIZE OF SERVING)

10 SLICES OF WHITE BREAD (CRUSTS REMOVED AND CUT IN MEDIUM SIZE CUBES)
3 CUPS GRATED SHARP CHEDDAR CHEESE
1 LB SAUSAGE (BROWNED AND DRAINED) I PREFER HOT SAUSAGE
1 JAR SLICED MUSHROOMS (DRAINED) AND ADDED TO SAUSAGE
1 CUP MILK
8 EGGS
1/2 TEASPOON DRY MUSTARD (I MAKE IT WITH & WITHOUT--IT ADDS A ZIP)
1 CAN CREAM OF MUSHROOM SOUP
1/2 SOUP CAN OF MILK
SALT & PEPPER TO TASTE

MAKE AT LEAST THE NIGHT BEFORE SERVING. GREASE 9 X 14 PYREX DISH (I SPRAY WITH PAM); LAYER WITH BREAD FIRST, THEN CHEESE & SAUSAGE; BEAT EGGS, 1 CUP MILK AND SALT, PEPPER; DRY MUSTARD; POUR EVENLY OVER TOP; COVER AND REFRIGERATE OVERNIGHT. BEFORE BAKING MIX CREAM OF MUSHROOM SOUP AND 1/2 CAN MILK AND SPREAD ON TOP (THIS CREATES ALMOST A SAWMILL GRAVY EFFECT). BAKE 40 TO 45 MINUTES AT 350.

(SOMETIMES I SAUTE ONIONS, MUSHROOMS AND GREEN PEPPERS WITH THE SAUSAGE AND SERVE WITH SALSA)

I used a 9x13 baking dish and it worked just fine.
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I have been thinking about my grandfather a lot this week (we called him CaCa...long story). My mom found a letter that he wrote to us when he was still living, so she called to read it to me. The one thing I remember the most about going to visit them was sleeping under their huge, blue sky light on the pull-out couch with Sister and hearing the jingle bells that were attached to their back door ring very early every morning. That sound meant that the next time I opened my eyes, he would be back with biscuits and sausage gravy from Jack's. This recipe, in all of its sausage gravy glory was another sweet reminder of him!

Bacon Delight Dip

This the last of Carol's recipes that she sent me this week. I hope y'all have drooled over them as much as I have. This one seems like the icing on the cake...

Bacon Delight Dip - great for football parties or tailgating

1 pkg. hickory smoked bacon
1 round loaf bread
1 pkg. cream cheese, softened - 8 ounce
1 carton sour cream (16 ounce)
1 can chopped green chilies
6 green onions, chopped

Cook bacon until crisp. Drain; crumble and set aside. Cut top off of bread to form a cover. Remove bread inside loaf leaving a 1/2 inch shell of bread. Cut removed bread for dipping. Combine the other ingredients and stir in bacon. Spoon mixture into bread and replace bread top. Wrap bread in heavy foil and bake 1 1/2 hours at 350.

Melodie's Apple Dapple Cake

This is sooooo good...Carol has made this one for our family before...and I usually don't like "fruity" desserts!!

UPDATE: Make this in a 9x13 pan. The icing can soak into the cake much better than a bundt pan.

Melodie's Apple Dapple Cake

1 1/2 c. vegetable oil
3 eggs
2 c. sugar
3 c. all purpose flour, sifted
1 t. cinnamon
1 t. baking soda
1 t. salt
2 t. vanilla
3 heaping cups Granny Smith apples, peeled and diced
1 c. chopped pecans, optional

Beat oil, sugar and eggs. Mix flour, soda, cinnamon and salt. Add gradually. Add vanilla. Beat well. Stir in apples (and pecans). This batter is very thick. Bake in 9x13 pan, tube pan or bundt pan. 350 for 40-60 minutes.

Icing (glaze)
1 sick butter or margarine
1 c. light brown sugar
1/4. c. evaporated milk
1 T. vanilla

Mix ingredients and bring to a boil. cook for 3 minutes, stirring constantly. Pour over cake while it is still warm (punch holes in cake with toothpick to let icing soak into cake).

Grits Casserole

Here's another...I'm assuming that the grits used in this recipe should NOT be instant, but regular. Carol, correct me if I am wrong.

Grits Casserole

1 qt. milk
1/2 c. melted butter
1 c. grits
1 t. salt
1/8 t. pepper
1/3 c. melted butter
1-1/2 c. monterey jack cheese
1/3 c. grated parmesan cheese

Bring millk and 1/2 c. melted butter almost to a boil. Add grits and cook until thick. Add salt and pepper. With an electric mixer, blend on medium speed for 5 minutes. Add 1/3 c. butter and 2 cheeses. Pour into greased casserole dish and bake at 400 for 30-40 minutes.

Sweet Potato Casserole

Carol has Fall fever and now she has good Fall recipes on her mind. I'm going to let her take over this week and share 4 recipes that she sent me!

Sweet Potato Casserole

3 c. mashed sweet potatoes (drain syrup if you are using canned)
1 c. sugar
2 eggs, beaten
1 t. vanilla
1/2 c. butter, melted
1/2 c. milk

Mix all ingredients together and pour into a 9x13 greased casserole dish.

Topping
1/3 c. butter - room temp
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans

Cut in with knife and fork; add flour and nuts. Sprinkle on top of potatoes. Bake at 350 for 30 minutes.

(Nana made her's with 1/3 c. pet milk but it was a little more runny. I like mine souffle consistency.)

Vidalia Onion Casserole

Vidalia Onion Casserole

4 large Vidalia onions, quartered
4 Tbsp. butter
3 eggs
1 (5 oz.) can evaporated milk
1/2 tube Ritz crackers, crushed
1-1/2 c. grated cheddar cheese
salt and pepper

Boil the onions until tender, drain. Heat butter in skillet and saute the onions. Beat the eggs and milk together. Add the onions, cracker crumbs, cheese and salt and pepper to taste. Bake in greased casserole at 375 for 35 minutes.

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Optional -

The original recipe that I read said to top with 1/2 tube of crackers mixed with 3 Tbsp. melted butter and bake for 15 more minutes. I chose not to and it was great without! Have it any way you would like.

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Stay tuned for a blog takeover for the next 4 days!!

Putting up...Peaches

This past week I headed south to attend my cousin's 21st birthday party. I stopped at Durbin Farms and picked up some delicious looking peaches. After sharing a good many with my family, I saved myself a few for The Dish Washer's birthday next month. He hates his birthday, but loves peach cobbler! Not just any peach cobbler though...Granny Miller's peach cobbler. His mom has tried and has come very close to Granny's recipe, although The Dish Washer says it isn't exactly the same. I bought these peaches for us to use and she hopes that we will be able to make the peach cobbler together so that I can learn. (This isn't the well known version of just mixing a crust and pouring on top. Granny always used homemade crust and would cut up some pieces and put inside the cobbler...YUM!) Anyway, here is how I was taught by my M-i-l to put up peaches for the freezer.

I started with 5 extremely large peaches that I placed in a large heat proof bowl. Bring water to a boil in a saucepan on the stove. Once boiling, pour over peaches. Allow them to sit in the water until the peeling becomes soft. I don't believe I had mine in there for more than 2 minutes. The peeling came off incredibly easy. Then I sliced the peaches and put in a saucepan with about 1/2 c. of sugar and turned on low. This allowed the peaches to make their own juice. Then I allowed them to cool and placed in a freezer bag. I sat them in the fridge overnight to allow them to cool (and possibly make more juice) and today I am putting them in the freezer. They will be so good!

Corn Casserole

Here's a quick and easy corn casserole. I had my in-laws spend the night with me on Wednesday night...they were on their way to the Longest Yardsale...I was pretty jealous. Anyway, I had to figure out supper for the night and a co-worker (Super Social Worker) suggested this. I figured since The Dish Washer was on the road, now would be a good time to eat some carb foods! The M-i-l said she always wanted to try this recipe but never had. We all really enjoyed it!!

Corn Casserole

2 cans shoepeg corn, drained well
1 stick of butter
1 (8 oz.) pkg. cream cheese
Ritz crackers

In microwave, soften butter and cream cheese but do not melt. (It took about 15 seconds in my microwave.) Once softened, mix in corn. Place in casserole dish (I wasn't sure which size Super Social Worker uses, so I just put it in a square dish.) and top with crushed Ritz crackers. Bake at 350 until the center is bubbly.

Rotel Squash Casserole

Who's looking for something different to do with squash? me, Me, ME!! This is a recipe from The Dish Washer's aunt. He said he used to have it all the time...I have never even seen a similar recipe before, but so glad to have it because it is delicious!!

Rotel Squash Casserole

2 quarts squash, cooked and drained
1 onion, chopped
1 bell pepper, chopped
8 strips bacon, fried and crumbled (reserve those drippings!)
1 can Rotel tomatoes, drained (I used mild because I am a chicken when it comes to heat!)
1 c. grated cheese

Mix squash, onion, bell pepper, and tomatoes in bacon drippings. Cook until liquid is almost gone. Add salt and pepper to taste. Add crumbled bacon and cheese and mix. Pour into casserole dish. Bake at 350 for 20-30 minutes.

Zesty Grilled Chops

Here's what we will be having for dinner on the grill tonight. This marinade sounds a little different from the Cha Cha Cha Grilling Marinade for chicken that I have used and I know it will be good.

Zesty Grilled Chops

3/4 c. soy sauce
1/4 c. lemon juice
1 Tbsp. chili sauce
1 Tbsp. brown sugar
1/4 tsp. garlic powder

Mix all together and pour over chops. Refrigerate for 3 hours or overnight, turning once. Grill using marinade to baste.

(P.S. - Tossie, I'll avoid pictures for a while so you don't get sick looking at them!! HA!)