Dump Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 10 to 12 servings

Ingredients:

• 1 (20 ounces) can crushed pineapple, undrained
• 1 (21 ounces) can prepared more fruit cherry pie filling
• 1 (18.25 ounces) box yellow cake mix
• 2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
• 1/4 cup chopped nuts (pecans, walnuts, pistachios, cashews, peanuts, etc., your choice)

Preparation:

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Turtle Cake

Turtle Cake

1 box German chocolate... cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes.
In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan. Bake about 10 - 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 - 30 minutes more, until done.

Icing:
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat. Add sifted confectioners sugar (I never sift mine). Pour over cake while both are hot. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

Beef Stew in Wine Sauce

Ingredients:

Servings:
Servings 6

6

Servings

• 
  

Units: US | Metric

• 1 kg stewing beef
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 slices bacon, diced
• 2 potatoes, diced
• 1 (14 ounce) can crushed tomatoes
• 3 garlic cloves, crushed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups red wine
• 50 ml Worcestershire sauce

Directions:

1. 1
   marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
2. 2
   Drain the meat and reserve the marinade.
3. 3
   saute the bacon.
4. 4
   brown the meat in the bacon fat.
5. 5
   place all the vegetables, meat, bacon, marinade and garlic into crock pot.
6. 6
   cook on low heat for 8 to 10 hours or until meat is tender.

Lobster Mac and Cheese

8 ounces elbow macaroni (we used more "designer" looking noodles)

8 ounces heavy cream

4 ounces shredded sharp cheddar cheese

2 ounces cream cheese

3 ounces fresh grated parmesan cheese

2 ounces shredded gruyere cheese

1/2 lb lobster meat, chopped

1/4 cup breadcrumbs

1 garlic cloves, minced

1/2 shallot, minced

1/2 tablespoon olive oil

1/2 dash salt

1/2 dash pepper

Directions:

1. 1
   Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
2. 2
   Gradually add cream, stirring until smooth.
3. 3
   In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
4. 4
   Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
5. 5
   Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
6. 6
   Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.

Cornbread Dressing

Ingredients:

6 cups finely crumbled cornbread
8 tablespoons (1 stick) unsalted butter
2 ribs celery (diced)
1 medium onion (diced)
2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed)
1 tablespoon minced fresh sage leaves or crushed
1/4 cup minced fresh-leaf parsley
3 large eggs, lightly beaten
2/3 cup milk
1 1/2 cups chicken or turkey broth
1 tablespoon salt
3/4 teaspoon freshly ground black pepper


Instructions:

Heat oven to 350 degrees F.
Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes.
In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes.
Add sage & thyme and cook for 2 minutes.
In a large bowl stir together cornbread, and sautéed vegetables.
Mix in parsley, eggs, milk and broth.
Season the moist dressing with salt & pepper and mix well.
Brush or spray a casserole dish with butter and add the dressing to the casserole dish.
Bake 50 minutes.

Louisiana Shrimp Creole

1 stick butter
8 tbsp. flour
1 c. chopped parsley
... 1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. sugar
2 tbsp. salt
1/4 cup apple cider vinegar

Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve over hot rice.

 

Butter Pecan Cake

BUTTER PECAN CAKE

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
... 2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING: OR PURCHASE
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.