Easy Skillet Blueberry Coffee Cake

Ingredients
2 tablespoons unsalted butter
2 tablespoons light brown sugar
One 12-ounce tube buttermilk biscuits
1 cup blueberries, fresh or thawed frozen
Streusel topping
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Preparation
1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.

2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes.
Allow to cool slightly and serve from skillet.

Blueberry Streusel Coffee Cake

Streusel:
1/2 cup chopped pecans
1/4 cup packed light brown sugar
3 tbsp butter melted
1/2 tsp ground cinnamon

Cake:
1 pkg yellow cake mix (18.25 oz)
8 oz cream cheese, room temp
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup milk
3 lg eggs
1 1/2 cup fresh blueberries


Preheat oven to 350. Lightly mist 13 x 9 pan with cooking spray.

Streusel: melt butter in bowl. stir in pecans, brown sugar, & cinnamon with butter and set aside.
Cake: Place cake mix cream cheese, oil, sugar, milk, and eggs in large mixing bowl. Blend on low for 1 min. stop, scrape down sides of bowl and beat on medium for 2 min. batter should be thick and well blended. pour batter into pan, smooth with spatula. scatter blueberries over batter. Drop streusel over berries by the teaspoonful. Bake until golden brown and springs back when lightly pressed. 45 min (only did 40 last time and was a little long!) watch carefullly!

Sour Cream Coffee Cake

8 pecan halves
1 cup butter
2 cups sugar
2 eggs
2 cups of flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla

Topping:
1/2 cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon

Generously grease a 12 cup bundt pan. Press pecan halves in each notch. Preheat oven to 350 degrees.

Cream butter and sugar in large bowl. Beat in eggs. Sift flour, baking powder and salt. Add gradually to creamed mixture. Carefully fold in sour cream and vanilla. Pour 2 tablespoons topping, cover with 1/3 batter, then alternate, ending with topping. Bake 50 - 60 minutes. Cool 10 minutes in pan.
This one is shared by Cheryl. SO delicious! She says it's really, really good served warm.

Butterscotch Pie

1 1/4 c. brown sugar (packed)
5 T. cornstarch
1/2 t. salt
2 c. evaporated milk (or milk)
4 egg yolks, beaten
2 T. butter
2 t. vanilla
1 Nine inch baked pie crust

Meringue:
4 egg whites
1/2 t. cream of tartar
1/2 c. sugar
1/2 t. vanilla

In medium saucepan, combine sugar, cornstarch, and salt. Mix well. Gradually stir in milk, mixing until smooth. Bring to a boil, stirring constantly. Stir 1/4 of the hot mixture into the yolks, mixing well. Pour back into saucepan. Bring back to boiling stirring constantly. Cook until thick, about 3-5 minutes. Remove from heat, add butter and vanilla. Cool  for 10 minutes. Pour into shell. Finish with meringue and bake at 350 until brown or top with whipped cream and chill.
Refrigerate to store.

White Chocolate Raspberry Cheesecake

Ingredients:

2 cups graham cracker crumbs
3 tbsp sugar
1/2 cup butter melted
5 (8 ounces) packages cream cheese, softened
1 cup sugar
2 large eggs
1 tbsp vanilla extract
12 ounces white chocolate, melted and cooled slightly
3/4 cup raspberry preserves
Garnish: fresh raspberries

Instructions:
1.Preheat oven to 350 degrees. Combine first 3 ingredients; press crumb mixture into bottom of a slightly greased 9" springform pan. Bake at 350 degrees for 8 minutes; cool slightly.
2.Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in vanilla. Add melted white chocolate, beating well.
3.Microwave raspberry preserves in a small microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir well.
4.Spoon half of cream cheese batter into prepared crust; spread a little more than half of melted preserves over batter, leaving a 3/4 inch border. Spoon remaining cream cheese batter around edges of pan, spreading toward the center. Cover remaining raspberry preserves, and chill.
5.Bake at 350 degrees for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
6.Run a knife around edge of pan, and release sides. Reheat remaining preserves briefly in microwave to melt. Pour preserves over top of cheesecake, leaving a 1" border. Remove sides of pan. Garnish each serving, if desired. Store in refrigerator.

Mac 'n Cheese

Ingredients:
4 tablespoons butter
4 tablespoons flour
4 cups milk
1/2 pound macaroni
1 1/2 pounds sharp cheddar cheese, shredded or sliced
salt and pepper to taste
Ritz crackers (about one sleeve crushed)

Directions:
Preheat oven to 350 degrees.

In a large pot of salted boiling water, cook the macaroni until it is al dente. (Follow the cooking directions on the box for the time.) Once the macaroni has cooked, drain and set aside keeping it covered to stay warm.

While the macaroni is cooking, melt the butter in a medium saucepan. Once the butter has melted whisk in the flour making sure to get rid of any lumps. You want the mixture to be smooth. Continue stirring and cooking the flour and butter together for about 5 minutes. Add the milk, whisking to make sure the butter and flour mixture are well incorporated into the milk. You can now switch to a wooden spoon. Stir the mixture constantly over a medium low heat until the mixture thickens and will coat the back of the spoon. (You want to be sure the mixture doesn’t burn on the bottom–so make sure you stir it well.) Once the mixture begins to bubble, you are at the right consistency. Remove the milk mixture from the heat and stir in 1 pound of the cheese. Stir until the cheese is melted, and add salt and pepper to taste. (You may want to taste at this point to see when you have enough for your taste.)

Combine the cheese sauce with the reserved macaroni. Stir until well combined.

Spray a 13X9 baking dish with non-stick cooking spray. Pour the macaroni mixture into the prepared baking dish. Top the macaroni with more cheese and the crushed Ritz crackers. Bake for about 20 minutes at 350 degrees until the cheese is melted and the crackers are toasty.

Tomato Seafood Soup

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 jar (14 ounces) Hunt’s® Spaghetti Sauce Traditional
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Directions:
In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; stir 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink. Yield: 8 servings (2 quarts).

Coca Cola Cake (Southern Living)

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
Garnish: 3/4 cup chopped pecans, toasted (if desired)


Preparation:

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

Note: Don't make the frosting ahead--you need to pour it over the cake shortly after baking.



Coca-Cola Frosting
1/2 cup butter or margarine
1/3 cup Coca-Cola
3 tablespoons cocoa
1 (16-ounce) package powdered sugar
1 tablespoon vanilla extract
Preparation
Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla.

Pasta e Fagioli

1/2 cup chopped onion
2 carrots, grated
1/2 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped (optional) **I omitted this.**
1 tablespoon olive oil
6 cups chicken broth (or vegetable broth)
1 can diced tomatoes
1 can crushed tomatoes
4 cans red beans, rinsed and drained
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta (this may be too much pasta for some)

Directions
1.In a large stock pot, saute onions, carrots, celery, garlic and ham (if you add ham)** in olive oil until onion is transparent.
2.To stock pot add chicken broth, tomatoes, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
3.Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

Peach Cheesecake

2 c. flour
2 sticks melted butter
Mix together and press into 13 X 9 pan.

1/2 c. chopped pecans
1/3 c. sugar

Sprinkle over crust.
Bake at 375 for 20 min.

Whip together:
2 8 oz. packages of cream cheese
1 c. sugar
12 oz. container Cool whip
Pour onto crust and allow to set in refrigerator for 20 minutes. Pour on large can of peach pie filling or your favorite flavor.
Refrigerate.

Potato and Lentil Stew

1 large onion, chopped
2 medium carrots, chopped
2 teaspoons olive oil
4 teaspoons chili powder
3 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
2 cans (10 ounces each) diced tomatoes and green chilies
3-1/2 cups frozen cubed hash brown potatoes, thawed (I will use cubed potatoes)
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a Dutch oven, saute onion and carrots in oil until tender. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender. Yield: 6 servings (2-1/2 quarts).

Frozen Banana Split

24 (3.5-ounce) ice-cream sandwiches, unwrapped
6 medium bananas, peeled and thinly sliced
1 (12.25-ounce) jar hot-fudge sauce
1 (10-ounce) jar maraschino cherries, drained and finely chopped
1 (8-ounce) package milk chocolate covered toffee bits, divided
1 (12.25-ounce) jar butterscotch ice-cream topping
1 (8-ounce) container frozen nondairy whipped topping, thawed
Directions
Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.


Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.

Blueberry Streusel Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
1.Preheat oven to 400.
Grease muffin cups or line with muffin liners. This recipe makes 8 large muffins.

2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Just a thought, you could double the crumb topping ingredients to make it extra, extra good. That would be an A + + in Mrs. McCleery's book!

Peanut Butter Meltaway Cake

1/4 cup buttermilk
1/4 cup cocoa
2 eggs, (beaten)
1 cup water
1 cup butter

2 c. sugar
2 c. flour
1 t. baking soda
1 t. vanilla

1 c. peanut butter
1 T. oil

1/2 c. butter
1/4 c. cocoa
1 lb. powdered sugar (about 4 cups)
6 T. buttermilk
1 t. vanilla

Mix together 1/4 cup buttermilk, 1/4 cup cocoa, eggs, water and 1 cup butter. Add in sugar, flour, baking soda and vanilla. Beat until smooth. Grease and flour a
13 X 9 baking pan. Bake at 350 degrees for 25 minutes. Let cool. Mix together the peanut butter and salad oil. Spread over cooled cake. Refrigerate for 20 minutes. Heat 1/4 cup cocoa and 1/2 cup butter. Stir until it bubbles. Add powdered sugar, 6 Tbsp. Buttermilk and vanilla. Beat until smooth and spread over cake.

This one is from my friend (and neighbor) Kathy. It's THE bomb! If you don't want to be addicted, don't try it. I'm just sayin'. . .
This picture is not very realistic, but it's the best I have for now. Kathy always makes it in a 13 X 9 pan--not a round pan.