Blueberry Cream Cheese Poundcake
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Preheat oven to 350°F (175° C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Tuesday
Stove Top Easy Brunch Casserole
This dish is delicious - we eat this sometimes for dinner, although I am more apt to be cooking it on a Saturday night, for a nice Sunday brunch. (ok so we're a bit weird) LOL We love to cook! And this one's so easy!
Stove Top Easy Brunch Casserole
2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt
Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings
Stove Top Easy Brunch Casserole
2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt
Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings
Crispy Potatoes
Yum!
Baked Crispy Potatoes
4 lbs. potatoes
4 tablespoons of vegetable oil
1 teaspoon of ground cumin
1/4 teaspoon of red pepper
Coat baking pan with oil. Wash potatoes and cut in half lengthwise. Place cut sides of potatoes on the oiled pan. Coat potatoes in the oil. In pan, turn potatoes over so that cut sides are facing up. In a small bowl, mix ground cumin and red pepper together. Sprinkle mixture over potatoes. Bake at 400 degrees about 20 minutes or until potatoes are golden brown and tender inside.
Baked Crispy Potatoes
4 lbs. potatoes
4 tablespoons of vegetable oil
1 teaspoon of ground cumin
1/4 teaspoon of red pepper
Coat baking pan with oil. Wash potatoes and cut in half lengthwise. Place cut sides of potatoes on the oiled pan. Coat potatoes in the oil. In pan, turn potatoes over so that cut sides are facing up. In a small bowl, mix ground cumin and red pepper together. Sprinkle mixture over potatoes. Bake at 400 degrees about 20 minutes or until potatoes are golden brown and tender inside.
Classic Tuna Casserole
You'd be surprised, kids love it!
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
Creamy Ham Casserole
Creamy Ham Casserole
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
Dark Chocolate Cupcakes
My daughter's favorite!
Dark Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.
Dark Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.
Quick Pepper Steak
I got this years ago, when my daughter was born (she's nine!) from a friend online. It's delicious!
Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings
Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings
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