I had never heard of a dump cake before I started food blogging. First of all it doesn’t sound like the prettiest thing, does it? But after reading that you can use any fruit and cake mix that you like, I thought it sounded so easy and yummy!
This recipe is inspired by The Groovin Mom’s who shared their dump cake with me at my party on Moore or Less Cooking Facebook Page.
Peach Dump Cake
•1 (20 oz) can peaches with juice, undrained
•1 pkg any flavor Cake Mix ( I used Vanilla Cake Mix)
•1 cup chopped almonds slivers
•1/2 cup (1 stick) unsalted butter
1.Preheat oven to 350ºF. Spray grease a 13×9-inch pan.
2.Dump peaches with juice into pan. Spread evenly. Sprinkle cake mix evenly over peaches. Sprinkle almonds over cake mix. Dot with butter.
3.Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature plain or with ice cream.
I love biscuits! I think I could eat biscuits everyday! With butter and jam, with gravy, oh yeah with gravy and sausage…My favorite supper is Biscuits with sausage and gravy!!
Southern Style Biscuits and Gravy
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup of cold buttermilk
1/4 cup melted butter
Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.
1/4 cup bacon drippings
1/4 cup all-purpose flour
1 1/2 cups milk, warm
1/4 teaspoon salt
1/4 teaspoons pepper (or more if you like)
2 tablespoons melted butter
Heat bacon drippings in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.
NOTE: Add some crumbled fried sausage to the gravy for a real treat!
Sometimes I just feel like having lasagna without all of the carbs and guilt. This is the perfect recipe for that. Even my kids love it. I used Zucchini in this recipe, I have also used eggplant before, which is very good too!
NOODLE FREE LASAGNA
Noodle Free Lasagna
2-3 zucchinis, sliced lengthwise about 1/4-inch thick or less
1 jar of your favorite spaghetti sauce ( I like Rao’s Marinara)
fresh spinach, roughly chopped
16oz. container of cottage cheese
2-3 cups of grated mozzarella cheese
freshly grated parmigiano-reggiano cheese
about 1/2 tsp dried basil
Mix together cottage cheese, egg, basil and pepper. Slice zucchini about 1/4-inch thick or less. Cover bottom of glass baking dish with sauce, and then layer the following: zucchini, spinach, sauce, cottage cheese mixture, mozzarella. Repeat. Top with fresh parm, sprinkle with dried basil. Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.
Recipe adapted from George Stella Cookbook
Every summer and fall we try to take a trip to the Jordan Pond House in Bar Harbor Maine. We are thrilled when we have guests, it’s another excuse to take a trip!
The Jordan Pond House has a beautiful view of the lake and mountains, plus, my favorite….. Lobster Chowder and Popovers! Since I can’t always get to Bar Harbor, I decided to make my own popovers, you can only imagine how thrilled my kids were, they kept asking when they would be ready?? So easy and so delicious, you have to eat two!
JORDAN POND HOUSE POPOVERS
from The Story of Jordan Pond, published by the Acadia Corporation
Two large eggs
One cup whole milk
One cup sifted all purpose flour
1/4 teaspoon salt
Speck of baking soda
Preheat oven to 425 degrees. Beat the eggs at high speed until lemon colored (two to three minutes). On slowest speed add very slowly one half cup of the milk; beat until well mixed.
Sift and measure flour, salt and soda; add slowly (with mixer going on slow speed) the dry ingredients. When mixed, stop the beater, scrape the sides of the bowl with a spatula, turn to medium speed and slowly add the remaining milk; beat two minutes. Turn to high speed and beat five to seven minutes. Batter should be smooth and about the thickness of heavy cream. Pour batter through a strainer, and then into well-greased muffin tins or a popover pan.
Bake on the middle shelf of the preheated oven at 425 degrees for the first fifteen minutes. Without opening the oven, reduce the temperature to 350 degrees and bake fifteen to twenty minutes longer. They are best served at once, but may be kept in the warm oven for up to five minutes.
Approximate yield: 6 large popovers
Sometimes you want pizza, sometimes you want pasta, what to do? Put them together! It is summer here and we have lots of veggies, I added Zucchini to this recipe, it is so delicious! Nettie
Recipe: Pizza Pasta Bake
1 lb pasta (penne)
2 tablespoons olive oil
1 onion chopped
2 garlic cloves chopped
3 celery stalks chopped finely in Cuisinart
3 carrots chopped finely in Cuisinart
15 ounces whole peeled tomatoes
3 zucchini ( sliced)
8 slices Provolone Cheese
18 slices pepperoni
1 tablespoon Italian Seasoning
Preheat oven to 350
Bring water to a boil. Add penne and cook approximately 3-4 min less than stated on the package.
Without heating the oil first, put all ingredients: olive oil, garlic, tomatoes, zucchini, carrot and celery mixture, and Italian Seasoning in a pan and cook for about 30 min on medium heat.
Drain the pasta and toss into a greased casserole dish.
Add the cooked vegetable tomato sauce. Combine pasta and sauce.
Then place sliced cheese over pasta. Place sliced pepperoni over cheese.
Bake in oven covered for about 20 minutes, remove cover and cook for another 10 minutes until cheese is bubbly and golden.
It’s June 1st! May dragged on forever! Rain, rain and more rain! Suddenly it’s summer with a temperature of 91!
Since we don’t have many choices for Italian restaurants, I like to try to make my own kitchen into an Italian restaurant! Tonight’s special is Chicken Piccata. Lightly breaded, served with capers and lemon! Bellisimo!
This recipe comes from The Italian Chef herself, Giada de Laurentiis. I knew this recipe would be great, let me tell you, it was lip smacking, finger licking, I wanted to lick the plate, so delicious!
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.